1 cup caster sugar
4 beurre bosc pears, stem attached, peeled
350g dark chocolate
200g unsalted butter
4 egg yolks
2 whole eggs
¼ cup caster sugar
2 tbsp icing sugar, for dusting
Ice cream, to serve
Preheat the oven to 160°C.
Put water, sugar and lemon in a saucepan over low heat. Stir until sugar has dissolved, then increase heat to high and bring to the boil. Reduce to a simmer, then add pears to the pan and cook for 20-25 minutes or until tender, turning half-way through.
Allow the pears to cool in the poaching liquid. Remove the pear cores with a melon baller, starting from base and working halfway into the pear.
In a large bowl, whisk together the egg yolks, whole eggs and sugar until pale and creamy. Melt the chocolate and butter together over a double boiler, then pour into the egg mixture and stir until combined.
Divide the chocolate mixture evenly between four ramekins so that it comes about halfway or ¾ up the sides. Place a pear in the centre of each ramekin and place the ramekins on a baking tray. Bake in the preheated oven for 15-20 minutes until slightly risen.
Allow the puddings to cool for about 15 minutes, then dust with icing sugar and serve with ice cream of your choice.