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

Scale

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