Squidgy Chocolate Pear Pudding Recipe
Introduction
This squidgy chocolate pear pudding is a decadent dessert combining rich chocolate with juicy pears. Its gooey center and crusty top make it a perfect treat to enjoy warm with cream or ice cream.
Ingredients
- 200g butter, plus extra for greasing
- 300g golden caster sugar
- 4 large eggs
- 75g plain flour
- 50g cocoa powder
- 410g can pears halves in juice, drained
- 100g plain dark chocolate (70% cocoa solids)
- 25g flaked almonds (optional)
- Cream or ice cream, to serve
Instructions
- Step 1: Heat the oven to 190°C (170°C fan)/gas mark 5. Lightly grease a shallow ovenproof dish about 20 x 30cm in size.
- Step 2: Melt the butter gently in a large saucepan over low heat, then remove from heat and stir in the sugar until well combined.
- Step 3: Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar mixture, beating well with a wooden spoon after each addition.
- Step 4: Sift the flour and cocoa powder over the egg mixture, then beat hard with a wooden spoon until fully combined.
- Step 5: Pour the batter into the prepared dish. Nestle the drained pear halves into the chocolate mixture.
- Step 6: Chop the dark chocolate into chunky pieces about 1.5cm each and scatter over the batter. Sprinkle with flaked almonds if using.
- Step 7: Bake in the center of the oven for 30 minutes, until the surface is crusty and the inside is just lightly cooked but still gooey. Avoid overbaking to keep the squidgy texture.
- Step 8: Serve warm with cream or ice cream for a delicious finish.
Tips & Variations
- To freeze: wrap the cooled, unbaked pudding tightly in foil, label, and freeze for up to 1 month. Bake from frozen at 190°C for 50 minutes when ready to serve.
- For extra crunch, add chopped nuts like walnuts or pecans instead of almonds.
- You can substitute canned pears with fresh poached pears for a fresher taste.
Storage
Store any leftover pudding covered in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warm. This pudding is best enjoyed fresh for the ideal squidgy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of fruit?
Yes, fruits like apples, plums, or peaches can be used instead of pears. Be sure to adjust the moisture and sweetness accordingly.
How do I know when the pudding is cooked?
The pudding should have a crusty top while still being slightly soft and gooey inside. Bake for about 30 minutes and avoid overbaking to maintain its squidgy center.
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Squidgy Chocolate Pear Pudding Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This squidgy chocolate pear pudding is a rich and indulgent dessert featuring a moist chocolate batter studded with juicy pear halves and chunks of dark chocolate. Topped with optional flaked almonds and served warm with cream or ice cream, it offers a perfect balance of gooey, fruity, and chocolaty textures. Easy to prepare and bake, this pudding is ideal for chocolate lovers looking for a comforting, homemade treat.
Ingredients
Main Ingredients
- 200g butter, plus extra for greasing
- 300g golden caster sugar
- 4 large eggs
- 75g plain flour
- 50g cocoa powder
- 410g can pears halves in juice, drained
- 100g plain dark chocolate (70% cocoa solids)
- 25g flaked almonds (optional)
- Cream or ice cream, to serve
Instructions
- Preheat and Prepare the Dish: Heat your oven to 190°C (170°C fan) or gas mark 5. Lightly grease a shallow ovenproof dish approximately 20 x 30 cm to prevent sticking.
- Melt Butter and Combine with Sugar: In a large saucepan over low heat, melt the butter until just liquefied. Remove from heat and stir in the golden caster sugar until well combined, forming a smooth mixture.
- Add Eggs: Whisk the eggs in a large bowl. Gradually add them to the butter and sugar mixture, beating well with a wooden spoon between each addition to fully incorporate the eggs.
- Add Dry Ingredients: Sift the plain flour and cocoa powder over the wet mixture. Beat vigorously with a wooden spoon until the batter is smooth and thoroughly combined.
- Assemble the Pudding: Pour the chocolate batter into the prepared baking dish. Carefully nestle the drained pear halves into the batter. Chop the dark chocolate into chunky 1.5 cm pieces and scatter them evenly over the top. Sprinkle with flaked almonds if using.
- Bake: Place the pudding in the center of the oven and bake for approximately 30 minutes. The surface should become crusty while the inside remains lightly cooked and gooey. Avoid overbaking to keep the desirable squidgy texture.
- Serve: Serve the pudding warm accompanied by cream or ice cream for an extra indulgent finish.
Notes
- You can freeze the pudding before baking by wrapping it tightly in foil and keeping it in the freezer for up to 1 month.
- To bake from frozen, unwrap and bake in the oven for 50 minutes directly from the freezer.
- Do not overcook, as it will lose its squidgy texture and become spongy or dry inside.
- Flaked almonds are optional but add a nice crunch and contrast to the soft pudding.
- Using good quality dark chocolate with around 70% cocoa enhances the intense chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: chocolate pudding, pear dessert, chocolate pear pudding, rich chocolate cake, baked pudding, gooey chocolate dessert
