Sticky pear and chocolate pudding

In a large pan, mix the 4tbsp of the sweetener with the water and heat gently over a low heat. Break the chocolate into squares and add to the pan, allowing to melt gently. Increase the heat and allow to bubble until the sauce thickens slightly - about 2-3 mins.

Reserve 8 slices of pear, placing the rest in the bottom of an ovenproof dish (approximately 30cm x 22cm). Pour the chocolate sauce over the pears in the ovenproof dish.

To make the sponge, place the eggs, remaining sweetener, oil and vanilla in a bowl. Using an electric whisk, beat for 5 mins until pale and thickened. Stir in the buttermilk then fold in the flour. Pour the sponge on top of the pears and chocolate in the oven proof dish, then arrange the remaining pear slices on top of sponge.

Sprinkle over some sweetener and bake in a preheated oven at 180C/350F/gas 4 for 25-30 mins until cooked through and golden.

Serve warm with a spoonful of light crme frache.