chocolate and pear pudding

There’s nothing better on a cold winter evening, than a warm chocolatey pudding. A chocolate and pear pudding that is rich and tasty and absolutely bound to melt away any stresses of the day.

It’s soft and moist and so full of flavour. A real decadent treat to warm you through and through.

chocolate and pear pudding served

You will need:

1 x glass 8″ round dish – greased

The Best Chocolate and Pear Pudding

The Best Chocolate and Pear Pudding

Recipe by Sally Laker
5 from 3 votes

There’s nothing better on a cold winter evening, than a warm chocolatey pudding. A chocolate and pear pudding that is rich and tasty and absolutely bound to melt away any stresses of the day.

Course: DessertCuisine: BritishDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

260

kcal

Ingredients

  • Sugar Syrup
  • 2 oz 2 Butter

  • 2 oz 2 Brown Sugar

  • 1 1 Large Tin of pears in juice

  • (or two large Tbsp of Golden Syrup)

  • The Pudding
  • 100 g 100 Dark Chocolate

  • 3.5 oz 3.5 Butter

  • 3.5 oz 3.5 Brown Sugar

  • 2 2 eggs

  • 2 Tbsp 2 Golden Syrup

  • 1 Tbsp 1 Pear Juice (from the tin of pears)

  • 4.5 oz 4.5 Self Raising Flour

  • The Topping
  • 150 g 150 Dark Chocolate

  • Chocolate sprinkles

Directions

  • Make the sugar syrup first
  • Put the butter and brown sugar into a sauce pan and heat gently, stirring all the time, until all the sugar has dissolved
  • Pour into the dish and place in the pears evenly spaced around the sides ( keep the pear juice for the main pudding)
  • (N.b if you don’t want to make your own syrup you can use 2 large Tbsp Golden Syrup instead and smooth this around the base of the dish and then pop on the pears)
  • To make the pudding: Melt the dark chocolate in a glass bowl over a saucepan of simmering water- stirring all the time until completely melted- set this to one side
  • Mix together the butter and sugar until nice and creamy then mix in the beaten eggs. Add the syrup, pear juice and melted chocolate and mix in. Fold in the flour and then pour the mixture over the pears until completely covered
  • Place in the oven at 180 degrees for about 40-55 minutes until solid all the way through
  • Chef’s Tip: cover after 20 minutes with silver foil to stop the top becoming too brown)
  • Turn out upside down onto a serving platecake upside down
  • Melt the topping chocolate in a glass bowl over a saucepan of boiling water until completely melted then pour over the top of the pudding
  • Cover the cake in sprinkles
  • Serve when it’s lovely and warm for the best results

Notes

  • You can of course use ice cream, custard or cream to serve with the cake instead of melted chocolate

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