recipe comes from John Benson-Smith.
recipe has been supplied by Celebrity Chefs UK,
through which John can be booked for TV or other
appearances. Celebrity Chefs is a UK based company
which is the countrys only agency specialising
exclusively in the representation of celebrity
chefs. They are able to provide you with a celebrity
chef for any event. For further information and
to see details of some of the chefs visit the
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classic combination of pears and chocolate go
well together in this traditional pudding.
unsalted butter, cut into small (1cm) cubes
100g granulated sugar
225g plain flour
50g unsweetened cocoa powder
2 x 400g tins of pear halves, drained well
60g dark chocolate chips
225g granulated sugar
110g fine dark continental chocolate (broken
110g unsweetened cocoa powder
A drop of double cream
pears (tinned), such as Patisfrance
(optional - available from good delicatessans)
Fresh mint sprigs
Unsweetened cocoa powder
make the crumble topping, place the flour in
a bowl. Then 'rub in' the butter using the fingertips
until the mixture resembles very fine breadcrumbs
and is free of lumps.
the sugar and the cocoa powder into the mixture.
(Alternatively, place the flour, butter, sugar
and cocoa powder into a food processor and 'whizz'
until evenly mixed and crumbly).
individual crumbles, use metal rings (about
10cm in diameter and 7cm high). Grease well
with butter and sit them on greaseproof paper
on a baking sheet.
one large crumble could be assembled in a similar
way in an oven proof dish (it would not need
compressing as much).
in a pre-heated oven at 180ºC, 350ºF, Gas Mark
4 for 20 - 25 minutes (or until the crumble
on top is crunchy). N.B. one large crumble would
take 20 minutes longer to bake.
the chocolate sauce, place the water and sugar
in a pan and bring to the boil. Whisk in the
chocolate and cocoa powder until melted and
smooth. Add a drop of cream. Pass the sauce
through a fine sieve into a jug. (Delicious
hot or cold).
each crumble in the centre of a large plate
a small palette knife around the crumble and
remove the metal ring.
a baby pear on top of the crumble, pour over
the chocolate sauce and garnish with a sprig
of fresh mint.
with a dusting of cocoa powder and / or icing