Squidgy chocolate pear pudding

Squidgy chocolate pear pudding

By Justine Pattison
  • 1
  • 2
  • 3
  • 4
  • 5
(63 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 20 mins Cook: 35 mins

Easy

Serves 8

This hot, gooey chocolate pud, with dark chocolate and canned pears, can be made ahead and frozen - a perfect no-fuss dinner party dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal513
  • fat30g
  • saturates17g
  • carbs53g
  • sugars43g
  • fibre4g
  • protein6g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 200g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g golden caster sugar
  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75g plain flour
  • 50g cocoa powder
  • 410g can pear halves in juice, drained
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 100g plain dark chocolate (70% cocoa solids)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 25g flaked almonds (optional)
  • cream or ice cream, to serve
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

Method

  1. Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.

  2. Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.

  3. Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage.

  4. Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream

  • Recipe Tip

    To freeze

    Wrap the cooled, unbaked pudding tightly in foil, label and freeze for up to 1 month. To serve, unwrap the pudding and bake from frozen as above in step 4 for 50 mins.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
aqualini
17th Sep, 2019
4.05
I reduced the sugar to 200g. And it was sweet enough. Replaced the pears with quarters of tinned peaches. And it was yummy. Overbaked it a bit by 10 minutes. I should have checked it at 30. Used 100g of flaked almonds and they gave a nice and crunchy taste to it. Served with cream but would work well with vanilla icecream also i think.
forestcreature
2nd Mar, 2019
5.05
Really easy and tasty. I was scared about it being undercooked so left in the oven longer than said, which was mistake as it wasn't gooey in the middle. Still tasted great though.
Charlotte Lewis
3rd Feb, 2019
5.05
Thought this sounded a bit odd - but it was delicious. I used fresh pears and about 75g of chocolate but otherwise followed quantities. Served with creme fraiche. Went down well with children and adults alike. Cooked for a few minutes longer but took out and allowed to cool and crust over so that it remained gooey in the middle. Easy, impressive and delicious! A winner
hayley.f
7th Jan, 2019
5.05
Great pud, easy to make and freezes well. It's seriously rich so crème fraiche might work well to serve it with.
SMP
26th Nov, 2018
5.05
Oh my goodness, this is a great pudding. I am not the best cook but I took the decision to do this for the first time for a party of 15 (!), x'd the ingredients by 1.5 and it turned out really well. Thank you for this recipe!
Monica88
29th Jun, 2018
5.05
When you don't have much time, but you want (need) something sweet.
Dakini Melete's picture
Dakini Melete
30th Mar, 2018
5.05
I’m not a desert maker. This is easy and turns out delicious. All my guests have loved it.
Aga girl
18th Mar, 2018
2.05
This is a very sweet pudding and I don't think the extra chocolate on top is necessary. I served it with plenty of whipped cream to offset the sweetness.
Cheney85
21st Jun, 2017
5.05
Delicious, quick and simple. Made a half batch for 4 people and just about the right amount. Didn't bother with almonds.
nattorama's picture
nattorama
30th Apr, 2017
5.05
We make this a lot. Husband loves it. Mother in law loves it. EVERYONE loves it. Happy days!

Pages

jennygoodfellow
15th Oct, 2019
If I freeze this, how long should I cook it from frozen?
goodfoodteam's picture
goodfoodteam
15th Oct, 2019
Thanks for your question. The freezer instructions are as follows: wrap the cooled, unbaked pudding tightly in foil, label and freeze for up to 1 month. To serve, unwrap the pudding and bake from frozen as above in step 4 for 50 mins.
Nadia 76
20th Apr, 2018
I have frozen the batter in an oven proof dish. I’m worried if I put this dish into a hot oven from frozen it will crack. Should I defrost the batter then cook it in the usual way?
goodfoodteam's picture
goodfoodteam
22nd Apr, 2018
Thank you for your question. No, if the dish is ovenproof, it should be fine.
sammy_lou
25th Jan, 2018
Hi. Can the batter be made up the day before and stored in a container in the fridge? I'm thinking I might try transporting it "deconstructed" and then assemble in the dish for cooking the next day. would taht work? It's eiter that or cooking it the day before and warming through, but I don't want to over cook. Thanks.
goodfoodteam's picture
goodfoodteam
29th Jan, 2018
Thanks for your question. We'd suggest trying our freezing suggesting. That way it will also be easier to transport. Wrap the cooled, unbaked pudding tightly in foil, label and freeze for up to 1 month. To serve, unwrap the pudding and bake from frozen as above in step 4 for 50 mins.
carrielovesbbcg...
20th Dec, 2016
can you make them in individual moulds?
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
Thanks for your question. You could make these in individual dishes but as we haven't tested the recipe ourselves we can't give you an exact cooking time. You'll need to keep an eye on them from around 10 - 12 mins. Let us know how you get on.
tweetie pie
3rd Oct, 2016
5.05
Hi, please could you let me know how long to cook for if making this in individual ramekins? Looks delicious, can't wait to try! :)
goodfoodteam's picture
goodfoodteam
15th Oct, 2016
Hi Tweetie Pie, we haven't tested this one in ramekins so cannot give a precise time but would estimate 10 - 12 mins. You may need to experiment. Let us know if you give it a go!

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?