Squidgy chocolate pear pudding

Squidgy chocolate pear pudding

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(72 ratings)

Prep: 20 mins Cook: 35 mins


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
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  • 200g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g golden caster sugar
  • 4 large eggs



    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



    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



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


  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

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Comments, questions and tips

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Yabayee's picture
26th Aug, 2015
Great! Easy, time was just right - possibly even a little over. I reduced the sugar too but I think it would be fine with the full quantity. Used fresh ripe pears. Also, would say serves 4 more than 8, but I do have quite the appetite!
7th Jul, 2015
We made this with ripe fresh pears instead of the tinned, and 250g of sugar instead of the 300g stated in the recipe. Don't over-cook: the result was a perfect mix of perfectly cooked pear, brownie and chocolate sauce, it was delicious! Will definitely make this again.
vickydreya's picture
29th Mar, 2015
It's a chocolate brownie with pears. Can't go wrong. I only put in 175g of sugar in and chopped up almonds in the mix. I cooked it for 35 minutes and it was fine.
3rd Feb, 2015
This pudding is delicious! I have made it many times and it's my go to dessert! Everyone loves it! The leftovers (when there are any!) are great microwaved the next day! I do cook it for longer than stated but never timed how long it actually takes. Fab dessert!
Frantic Flapjack
25th Jan, 2015
Really lovely pudding and made with very little effort. It does needs a few tweaks though. It was nowhere near cooked at 30 minutes - it actually took an hour but was still squidgy then. I cut each pear into four pieces so they were more evenly distributed. Also, as previously suggested, I reduced the sugar to 200g which was just right. Lovely with vanilla ice cream.
8th Jan, 2015
Really delicious recipe. Pears and chocolate go so well together. Whole family loved it.. I may have cooked it too long as was not squidgy but didn't matter as was still gorgeous. Thanks for sharing
14th Dec, 2014
Delicious pudding. But I thought it was way too much sugar so I used around 200g instead of 300g and it was sweet enough for me. I also wanted it gluten free so just used gluten free flour which was fine. I couldn't quite believe it didn't need any raising agent though especially since I used gluten free flour so I added half a teaspoon of baking powder but maybe it would of turned out ok without it. Will definitely make again.
7th Dec, 2014
This was VERY rich! Odd method of making a cake. It took much longer to get to a cooked state than the recipe said, and I think in the end (I kept adding more mins onto the timer) I overdid it, but it must have turned from total goop to slightly dense and overdone very fast. Having said that, it was yummy with ice-cream and some homemade choc sauce too. Happy chocolate lovers on a cold Sunday afternoon! :)
4th Dec, 2014
Amazing pudding, very chocolatey and moreish. Might chop up the pear into smaller chunks not halves next time so that everyone gets an equal amount. Did need a bit longer cooking than stated. But tastes divine!


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