This is a very interesting and flexible Pud. Any fruit that would benefit from the sweetness of caramel is suitable. I used Pears as they were on special, but apples would also be fine.
General instructions.....Select 1 piece of fruit per person
Grind chocolate to powder and divide into 2 dishes
Make Caramel sauce
Make crumble topping
Select oven proof dish which will fit Varoma
Peel fruit, cut into 1/4, and place in dish
Spoon over 1 generous Tablespoon of Caramel sauce for each piece of fruit. ( say 4 pears , 4 Tablespoos of sauce) Cover with Glad wrap.
Place 1 lt. Of water in bowl and place Varoma on top.
Plase dish into Varoma, with an egg ring under dish and steam for 30 mins.
Mix 1/2 the ground chocolate with the Crumble and generously cover cooked fruit.
Bake in oven untill crumble is cooked.( about 20 mins.)
Remove from oven and sprinkle add itional chocolate over hot topping.
Serve with cream or ice cream
Caramel sauce
120g brown sugar
300g cream
80 g butter
boil together for 5 mins in TMX/ sp 2 / 100
Left overs can be frozen or used with Sticky Date Pud.
Crumble
125g plain flour
90 g frozen butter
50 g Demerara or Brown sugar
100g X 100g of chocolate,ground
1/2 cup of flaked almonds
Place flour, butter,sugar and 100g of chocolate into TMX and zap until all mixed.
Fold in Almonds by hand.
