- 65 g Milk bubbly
- 60 g Dark Praline chocolate
- 125 g melted unsalted butter
- 150 g caster sugar
- 35 g flour
- 50 g finely chopped macadamias
- 3 free-range extra-large eggs
- 4 pears
- 1 cup sweet wine
Preheat the oven to 200°C.
Melt the Milk Bubbly and Dark Praline chocolate in a glass bowl over a saucepan of simmering water, stirring occasionally. Cool.
Whisk together the melted unsalted butter, caster sugar, flour, finely chopped macadamias and free-range extra-large eggs then gradually add to the chocolate mixture, whisking to combine.
Grease 4 moulds and lightly dust with flour. Pour the mixture into the moulds and bake for 15 to 20 minutes, or until the tops crack.
Peel the pears and poach gently in the sweet wine for 10 minutes, or until tender. Serve with the unmoulded hot puddings.
Cook's note: Milk Bubbly is a chocolate made by Cadbury and dark praline chocolate is available from a variety of chocolate-making companies.