Instructions: Aga equipment:
wire shelf on third set of runners in roasting oven

Generously butter six individual pudding moulds then coat the insides with demerara sugar tipping it from one mould to the next.

Cut six circles of bread to fit the base of the moulds then cut the remaining slices into pieces to line the sides.

Dip each piece in melted butter then squeeze them into the moulds leaving no gaps at all for the filling to show through.

Cook the pears with the water and lemon juice in a covered pan on the floor of the roasting ovenfor 5 minutes or until just tender then leave covered until cold.

The length of cooking time will depend on the ripeness of the pears.

Scoop the pieces of pear from the liquor using a perforated spoon and pack them into the breadlined tins mixing the chocolate chips into the fruit.

Cut circles of bread to fit the tops of the tins over the fruit dipping them in the remaining melted butter.

The charlottes can easily be prepared in advance to this stage if you are entertaining.

Place the charlottes on a baking sheet then cook in the roasting ovenfor 30 minutes.

Slip a sharp knife in around the sides of the moulds to loosen the puddings then invert them on to warmed serving plates.

These delicious puds are a bit of a fiddle to prepare but are well worth the effort. When I am ultra organised and enormously fond of the people coming to dinner I bake my own brioche to line the moulds but a bought brioche or regular white bread also produces delicious results. Serve the puddings in a pool of vanilla custard and with a goodly dollop of lightly whipped cream. Try the same puds with chopped apple and few blueberries but add some sugar to the filling.

Serves 6

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