125g unsalted butter, softened
100g brown sugar
Finely grated zest of 2 oranges
2 free-range eggs
200g self-raising flour
75g cocoa powder
1 cup full-cream milk
75g dark chocolate, chopped
½ cup pure cream
2 Tbsp whiskey
2 Tbsp pure icing sugar, sifted
2 pears, cored, cut into wedges
Cooking oil spray
Honey, to drizzle
Cook's tip: The mixture should be fudge-like in the centre, but set on top.
Put butter, sugar and zest in a large bowl and beat, using an electric hand mixer, until light. Beat in eggs. Sift together flour and cocoa, then fold into butter mixture, alternating with milk. Mix in chocolate, then spoon into six 300ml glasses. Cover each with plastic wrap.
Put covered puddings in a steamer basket over a saucepan of simmering water. Cook for 25 minutes or until tops are just set. Remove plastic wrap.
Mix cream, whiskey and icing sugar in a large bowl. Spoon over hot puddings.
Preheat a griddle pan or chargrill over a high heat. Spray pears with cooking oil, then grill, turning several times, for 4 minutes or until caramelised. To serve, arrange on top of puddings and drizzle with honey.