This Chocolate Pear Pudding is perfect for winter as it's so cosy and comforting. It's rich and decadent and super easy to make. Serve it with a dollop of freshly whipped cream or vanilla ice cream for a luxurious treat.
There's not much effort involved when making this Chocolate Pear Pudding. Tinned pears are topped with a fluffy dark chocolate sponge. It makes the perfect weeknight dessert or Sunday lunch staple.
It takes 30-40 minutes to bake and produces a love gooey chocolate sauce like a self-saucing pudding.
If you love chocolate desserts with minimal preparation time, check out my recipe for a Chocolate Mug Cake, which takes only 5 minutes to make.
Another self-saucing pudding brilliant for winter is my tangy and vibrant Lemon Delicious.
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Why We Love This Recipe
- You can find all the ingredients in a well-stocked fridge and pantry.
- Chocolate and pears are brilliant together.
- A one-bowl recipe = less washing up!
- Excellent for a last-minute dessert.
Ingredient Notes
Note: The full quantities are shown in the recipe card below.
Pears - we use tinned pears in juice for this recipe for convenience. If using fresh pears, use 4-5 ripe pears.
Plain flour - is also known as all-purpose flour.
Cocoa powder - use a good-quality cocoa powder. Either Dutch-processed for a deep, smooth flavour or unsweetened cocoa powder if that’s what you have available.
Brown sugar - adds a lovely rich caramel flavour.
Unsalted butter - softened. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different brands of butter can vary a lot.
Milk - either full cream or light milk.
Baking powder - also known as baking soda.
Vanilla extract - use vanilla extract or pure vanilla bean paste. Don't use vanilla essence as it's not as intense.
Eggs - we use large eggs at room temperature.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Strain the pears and arrange them in a baking dish. Discard the juice.
3. Mix until a smooth batter forms. This takes about 1 minute with an electric handheld whisk.
2. Add all the remaining ingredients to a large mixing bowl.
4. Spoon the batter over the pears and smooth the surface with the back of the spoon. Bake in the oven for about 35-45 minutes. Let the Chocolate Pear Pudding stand for 5-10 minutes before serving.
Serving Suggestions
We love this served on its own as the sponge creates a sauce. However, you could also serve it with whipped cream or vanilla ice cream.
FAQs & Expert Tips
If there are any leftovers, cover and store in the fridge for up to 3 days.
Yes! Drain the pears into the baking dish, then top with the batter. Store in the fridge for up to a day. Bake as normal when ready to consume.
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📖 Recipe
Chocolate Pear Pudding
Equipment
- 22cm (8½ inch) square or oval ovenproof dish or one of similar proportions.
Ingredients
- 825 g pear halves or slices in juice, 1 large can or 2 regular cans, note 1
- 125 g plain flour, also known as all-purpose flour
- 25 g cocoa powder, unsweetened
- 100 g brown sugar, light or dark
- 150 g unsalted butter, softened at room temperature, plus extra for greasing
- 4 tablespoons milk, full cream or light milk
- 1 teaspoon baking powder, also known as baking soda
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C fan / 200°C / 400°F. Lightly grease an oven proof dish. Use a 22cm (8½ inch) square or oval ovenproof dish or one of similar proportions.
- Strain the pears from their juice and arrange them in the dish. Discard the juice.
- Add all the remaining ingredients to a large bowl or food processor and mix until a smooth batter forms.
- Spread the batter over the pears and smooth the top.
- Bake in the oven for 30-40 minutes. Let it stand for 5-10 minutes before serving.
- Serve hot on its own or with vanilla ice cream or whipped cream.
Recipe Notes
Storage
If there are any leftovers, cover and store in the fridge for up to 3 days.To Make Ahead
Drain the pears into the baking dish, top with the batter, and then store in the fridge for up to a day. Bake as normal when ready to consume.Nutrition
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.
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