Poached Pears & Sticky Toffee Pudding

Prep Time: 15Mins

Cook Time: 40Mins

Total Time: 55Mins

Serves: 8

Ingredients

• 400ml Water

• 200g Caster sugar

• 1 Cinnamon stick

• 1 Star anise

• 4 Conference pears

• 260g Pitted dates

• 300ml Koko Original Like Milk

• 2 tbsp. golden linseeds

• 150g Dark brown muscovado sugar

• 2 tbsp. Black treacle

• 200g Gluten free self-raising flour

• 1 tsp. Mixed spice

• 1 tsp. Bicarbonate of soda

• 180g Vegetable oil

• 75g Light brown muscovado sugar

• 200g Coconut cream

• 75g Koko Spread

• 2 Pinch sea salt

Method

1. Preheat oven to 180C

2. Place water, caster sugar, cinnamon stick and star anise in a saucepan and bring to boil.

3. Peel pear, place into water, cover and turn down to a simmer for 15 mins until cooked, test with a knife to see if it slides in easily.

4. Place dates, Koko Original and linseeds in a saucepan and bring to a simmer for 3 minutes then blend in a food processor, then allow to cool

5. Grease a baking tray with oil and line with baking parchment.

6. Place muscovado sugar, treacle, flour, mixed spice and bicarbonate of soda in a bowl and mix then add the date mixture and fold in then slowly fold in the vegetable oil. Put cake mixture into lined tin and bake for 40 minutes.

7. Whilst pudding is baking, prepare toffee sauce by melting sugar in a sauce pan on a medium heat, then add the rest of the ingredients and reduce slightly to sauce consistency.

8. When sponge is baked, leave to cool, turn out and cut into 8 portions and serve with ½ a pear and drizzle over the sauce.