Step 1: Preheat a fan forced oven to 140 C.

Step 2: Place the dried pears in a bowl with the Verjuice and water, leave overnight to reconstitute, or if time is against you microwave the pears with the Verjuice for 4 minutes on a low setting. Drain & cut into pieces.

Step 3: Melt the chocolate and butter together over low heat in a bowl that fits snugly on top of a small pot – being careful that the chocolate doesn’t come into contact with any steam. Once melted make sure that the chocolate and butter are completely blended and leave to cool.

Step 4: Beat the eggs, egg yolks and the brown sugar together with an electric mixer until thick and pale and you can make an ‘indentation’ in it with your spatula.

Step 5: Stir in the cooled chocolate mixture and then fold in the sifted flour and Dutch cocoa.

Step 6: Divide the reconstituted pear pieces, between 8 x 120 ml ramekins, or a single 1.5 litre capacity pudding bowl. Pour the chocolate pudding batter over the pears and place into the pre heated oven to bake for approx 30 – 35 minutes (this will depend on your oven).

Step 7: You are looking for the pudding to just come away from the sides with the centre to be a little gooey but not under cooked. Remember it will continue to cook a little after it comes out of the oven. It may rise up and then sink and crack slightly.

Step 8: Serve warm dusted with unsweetened cocoa and Chocolate and Salted Caramel Ice Cream.