Make the brownie base mixture
- Preheat the oven to 170c fan-assisted/190c conventional.
- Preheat a bain-marie on the stove with a pan 1/3 full with water and place a large bowl on top. The base of the bowl should not make contact with the water.
- Lightly butter a square tin (Falcon tin – 25cm wide x 6cm in depth).
- Reserve 125g of the chocolate pieces/drops and set aside.
- Break the remaining chocolate into a glass bowl along with the butter and place it over the top of the bain-marie. Turn the heat down and allow it to melt gently until smooth. Remove from the heat and cool slightly.
- Add the eggs, sugar, coffee and vanilla in with the melted chocolate and butter and whisk until smooth.
- Fold in the reserved chocolate pieces/drops and flour and mix well until emulsified and smooth.
- Pour the chocolate mix into the prepared tin. Place the pear halves into the chocolate mixture, press them down slightly.
- Bake for 20 minutes, after this time it is worth checking the pudding and returning it to the oven if necessary.
- After 20 minutes, check the pudding. You are looking for the surface to be risen and set, it can still be slightly gooey in the centre – it will continue to set as it cools.
- Leave to cool for around 10 minutes and serve with some pouring cream.
The pudding can be kept in an airtight container for up to 3 days or frozen and kept for up to 3 months. It is best served at room temperature or warm so allow to temper or gently heat through depending on preference.