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200g butter, at room temperature
215g (1 cup) caster sugar
2 eggs
200g dark cooking chocolate,
melted, cooled
190g (1 1/4 cups) plain flour
75g (1/2 cup) self-raising flour
30g (1/4 cup) cocoa powder
100ml milk
Double cream, to serve (optional)
Fireball poached pears
500ml (2 cups) water
125ml (1/2 cup) Fireball Cinnamon Whisky
80ml (1/3 cup) honey
3 (about 180g each) small pears,
peeled, halved lengthways, cored
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1st Keep
 jenellebaur
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