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.
This Chocolate Pear Pudding requires little planning and effort. It takes 30-40 minutes to bake and produces a love gooey chocolate sauce like a self-saucing pudding. It makes the perfect weeknight dessert or Sunday lunch staple.
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. I've also just published a recipe for Double Chocolate Chip Cookies, which taste amazing!
Another pudding brilliant for winter is my tangy and vibrant Lemon Delicious and my cosy Eve's Pudding which is an apple layer topped with a fluffy sponge.
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Why You'll 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.
Recipe Ingredients
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 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 - not baking soda (bi-carb), as it doesn't provide the same rise.
- Vanilla extract - use vanilla extract or pure vanilla bean paste. Don't use vanilla essence, as it's less intense.
- Eggs - we use large eggs at room temperature.
How to Make Chocolate Pear Pudding
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Strain the pears and arrange them in a baking dish. Discard the juice.
- Mix until a smooth batter forms. This takes about 1 minute with an electric handheld whisk.
- Add all the remaining ingredients to a large mixing bowl.
- 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.
Common Questions
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, not baking soda (bi-carb), as it doesn't provide the same rise.
- 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.
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
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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