In a medium sauce pan, mix 400 ml of the almond milk and the brown sugar.
On low heat warm up the milk until the sugar is dissolved.
In a medium bowl, mix the remaining milk with the corn starch using a whisk.
Add the mixture to the warm milk and bring the mixture to a boil on medium heat, constantly whisking.
The milk will start to thicken up and turn into a creamy consistency. Take the pan of the heat and whisk in the chocolate chips, the vegan butter and vanilla extract.
Pour the pudding into a bowl and cover with cling-film to prevent a skin from forming .
Refrigerate after cool down to room temperature for 2 hours.
Whisk the pudding before serving to create a nice and smooth texture.
Peel the pear, cut in halve and remove the core with a sharp knife.
Bring the water, lemon juice and sugar to a boil.
Place the pear halves in the pot and cook over medium heat for 5 minutes.
Take off the heat and cool down the pear in the pan with the syrup.