Chocolate Pear Pudding with Toasted Almonds and Walnuts

Steps

1. Before you start, peel and dice the pear, and roughly chop the almonds and walnuts.
2. In a medium pot over medium heat, toast the almonds and walnuts, stirring often, for 4 to 5 minutes until fragrant and lightly browned. Tip them onto a plate to cool.
3. In the same pot, simmer the pear with the water and the ground cinnamon for 6 to 8 minutes, stirring, until tender and the liquid is mostly gone. Spoon the pear into a bowl and set aside; rinse the pot.
4. In the clean pot, whisk together the brown sugar, the cornstarch, the unsweetened cocoa powder and the salt until no lumps remain.
5. Whisk in about a quarter of the milk to make a smooth paste, then whisk in the remaining three quarters of the milk.
6. Cook over medium heat, whisking constantly, until the pudding bubbles and thickens, then keep whisking 1 more minute.
7. Take the pot off the heat and stir in the vanilla extract.
8. Divide half of the cinnamon pear among 4 cups, spoon the chocolate pudding over it, and top with the remaining half of the pear.
9. Press plastic wrap onto the surface and chill at least 2.5 hours until set.
10. Just before serving, scatter the toasted almonds and walnuts over each cup.