Upside Down Pear Pudding With Chocolate Hazelnut Sauce - cooking recipe

Ingredients

1 cup sweet dessert wine
1/4 cup granulated sugar
3 small pears, peeled, cored and quartered
1 1/2 cups dried dates, chopped
1 tsp baking soda
12 tbsp (1 1/2 sticks) butter, softened
1 cup packed brown sugar
1 tsp vanilla extract
3 None eggs, at room temperature
1 1/3 cups self-rising flour, sifted
2/3 cup walnuts, finely chopped
2 tbsp unsweetened cocoa powder
7 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
1/4 cup hazelnut liqueur, such as Frangelico

Preparation

Place wine and granulated sugar in a medium saucepan on medium heat. Stir until sugar has dissolved. Add pears and bring to a simmer. Reduce heat to low; cook for 20 mins, until just tender. Cool.
Grease 2-quart pudding mold. Line bottom with parchment paper. Arrange 1/2 the pears on the bottom of the mold.
Meanwhile, combine dates and 1 1/4 cups water in a medium saucepan on high heat. Bring to a boil. Remove from heat. Add baking soda. Let stand for 5 mins. Blend or process until smooth.
Beat 10 tbsp (1 1/4 sticks) butter, brown sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in date mixture, flour, walnuts and cocoa. Pour into prepared pudding mold. Cover with foil and secure with kitchen string. Place in a large saucepan. Add enough boiling water to come halfway up side of mold. Boil, covered, for 2 1/2 hours, adding more boiling water as needed. Remove mold from water; let stand on wire rack for 10 mins.
Meanwhile, place chocolate, cream and remaining 2 tbsp butter in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth. Remove from heat. Stir in liqueur.
Carefully invert pudding mold onto a serving plate. Serve with sauce and remaining pears.