Chocolate filo parcels with poached pears and butterscotch sauce

By Glynn Purnell From Saturday Kitchen Ingredients For the chocolate parcels 250g/9oz dark chocolate, chopped into small pieces 250g/9oz salted butter, diced 225g/8oz caster sugar 75g/2¾oz plain flour, sifted 7 free-range eggs, plus 1 free-range egg yolk 1 pack pre-made filo pastry, …

Butterscotch puddings with whisky sauce and cinnamon ice cream

By Matt Tebbutt From Saturday Kitchen Ingredients For the puddings 55g/2oz unsalted butter, plus extra for greasing 55g/2oz soft light brown sugar 1 vanilla pod, seeds removed 225g/8oz self-raising flour 2 tsp baking powder pinch bicarbonate of soda 2 free-range eggs, beaten …