Page 47 - British Hen Welfare Trust - Chicken & Egg Issue 3

dding
Recipe kindly supplied by BHWT Patron
Harbour & Jones
Method:
Butter 6 ramekins. Preheat the oven to 180°C
(170
°C fan).
Peel, core and chop the pears. Put them in a
saucepan with the butter, sugar, orange zest
and juice and cook gently until they are soft
and translucent. When they are cooked, divide
them between the buttered ramekins.
For the topping
:
Sift together the flour and cocoa. Cream the
butter and sugar together until light and fluffy.
Gradually beat in the eggs, alternating with the
flour/cocoa mix. Fold in the remaining flour/
cocoa with a pinch of salt and enough milk to
make a soft dropping consistency. Divide the
mixture between the ramekins and bake for
around 17 minutes (check after 15). Test with a
skewer and if it comes out clean, the puddings
are done. Allow to cool for a few minutes
before serving. Delicious with either cream or
custard.
Ingredients:
675
g pears
30
g butter
55
g caster sugar
Zest of 1 orange
4-5
tbsp orange juice
Topping:
60
g unsalted butter
75
g caster sugar
2
free range eggs, beaten
85
g self-raising flour
40
g cocoa