FOR THE PUDDING
45g dark couveture
Melt butter and couveture in bain-marie (do not boil).
Mix remaining ingredients together and add to couveture mixture. Grease mould paper at the bottom of container. Fill ¾ full. Cook at 350ºF for 14 mins.
FOR THE ANGLAISE SAUCE
¼ litre milk
½ vanilla pod split
3 egg yolks
Boil milk with vanilla pod. Mix yolks with sugar then add boiling milk. Pour back into a clean pan.
Stir in a figure of eight and take temperature to 82ºC. Do not boil. Pass and serve.
CARAMELISED APPLE AND PEAR BALLS
Brown "balls" of fruit in clarified butter strain off oil.
Add caramelised sugar a little at a time and toss the fruit balls in the caramel.
Add a knob of butter to cool down. Introduce balls to the dessert in the anglaise sauce.