Sticky Pear & Chocolate Pudding

What

4 ripe pears, peeled, cored and cut into eighths
4 tablespoons granular Canderel
200ml water
100g Canderel milk chocolate

3 large eggs
15g granular Canderel plus 1 tablespoon of granular Canderel
150ml sunflower oil
2 teaspoons vanilla extract
200g self-raising flour
150ml buttermilk

How

In a wide pan mix the Canderel with the water and heat gently over a low
heat. Break the chocolate into squares and add to the pan, allowing to melt gently. Increase the heat and allow to bubble until the sauce thickens slightly and amalgamates together - about 2-3 minutes.

Reserve 8 slices of pear, placing the rest in the bottom of an oven proof
dish (approx 30cm by 22cm). Pour the chocolate sauce over the pears in the oven proof dish.

To make the sponge, place the eggs, Canderel, oil and vanilla in a bowl. Using an electric whisk beat for 5 mins until pale and thickened. Stir in the buttermilk then fold in the flour. Pour the sponge on top of the pears and chocolate in the oven proof dish, then arrange the remaining pear slices on top of sponge.

Sprinkle with 1 tablespoon of Canderel and bake in pre heated oven for 25-30 minutes until cooked through and golden.
Serve warm with a spoonful of low fat cream or low fat crème fraiche.