Spongy chocolate pear pudding

Spongy chocolate pear pudding

There’s something incredibly comforting about a warm chocolate dessert. It’s like a hug in a bowl, perfect for lifting your spirits or ending a meal on a high note. The aroma of melting chocolate, the sight of buttery pears sinking into a gooey batter, and the ultimate taste of a warm, gooey dessert are experiences that delight the senses in the most delightful way.


  • 200g butter, plus extra for greasing
  • 300g golden caster sugar
  • 4 large eggs
  • 75g plain flour
  • 50g cocoa powder
  • 410g tin of pear halves in juice, drained
  • 100g dark bittersweet chocolate (70% cocoa solids)
  • 25g flaked almonds (optional)
  • cream or ice cream, to serve

Method of preparation:

Preheat the oven to 190°C (170°C fan/gas 5).

Grease a 20 x 30cm shallow ovenproof dish with butter.

Melt the butter in a large saucepan over a low heat.

Once melted, remove from the heat and stir in the sugar until well combined.

Whisk the eggs in a separate bowl.

Gradually add the eggs to the butter and sugar mixture, beating well after each addition.

Sift the flour and cocoa powder into the egg mixture and beat until well combined.

Pour the mixture into the baking tin.

Nestle the pear halves in the chocolate mixture.

Break the dark chocolate into chunks and sprinkle over the dough with the almond flakes, if using.

Bake in the middle of the oven for about 30 minutes, or until the surface is crispy and the inside is slightly cooked. Be careful not to overcook as the centre should be gooey.

Serve warm with a dollop of cream or a scoop of ice cream.

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