Junior chef
Utensils
Apron
Bowl
Brush
Cooking spoon
For an ovenproof dish that can hold approx. 1 litre, greased
Oven mitts
Pan
Paring knife
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Grease the dish with a little butter.
Cut the butter into pieces, place in a pan, melt. Add the sugar, mix.
Pudding mixture
Place the eggs in a bowl, beat using the whisk. Slowly pour the butter in with the eggs, whisk thoroughly. Add the flour and cocoa powder, mix well with a wooden spoon.
Pudding
Halve and core the pears, cut into cubes. Coarsely chop the chocolate, add both to the mixture, mix, transfer to the prepared dish. Scatter the almonds on top.
Bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool.
| Serve with: | Vanilla ice cream |
|---|
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