This easy chocolate pear pudding is rich, warm, and perfect for dessert. Soft pears are covered with a light chocolate sponge and served with a creamy chocolate sauce. It’s simple to make and tastes amazing with every bite!
Ingredients Needed:
For the chocolate pear pudding:
- 830 grams pear halves in juice (2 cans)
- 125 grams of plain flour
- 25 grams of cocoa powder
- 125 grams caster sugar
- 150 grams of soft butter (plus extra for greasing)
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 2 large eggs
- 2 teaspoons vanilla extract
For the chocolate sauce:
- 200 grams dark chocolate (broken into pieces)
- 120 milliliters strong black coffee or 1 teaspoon instant coffee made up with 120ml / ½cup water from a freshly boiled kettle
- 90 grams of caster sugar
- 120 millilitres double cream
How To Make Chocolate Pear Pudding?
- Preheat the oven: Set to 200°C. Grease a 22cm ovenproof dish with butter.
- Arrange the pears: Drain and place them evenly at the bottom of the dish.
- Make the batter: Add all the pudding ingredients into a food processor and blend until smooth. The batter should be soft and easy to spread.
- Bake the pudding: Spread the batter over the pears. Bake for 30 minutes until the top is firm and cooked through. Let it rest for 5-10 minutes before slicing.
- Make the chocolate sauce: In a pan, melt the chocolate with the coffee and sugar over low heat, stirring occasionally. Once almost melted, stir in the cream until smooth. Remove from heat and pour into a jug.
- Serve: Cut the pudding into slices and serve warm with the chocolate sauce.
Recipe Tips:
- Use soft butter for the batter: Cold butter won’t mix well and can make the batter lumpy. Make sure your butter is soft at room temperature for a smooth and light texture.
- Drain the pears well: Extra liquid from the canned pears can make the pudding soggy. Pat them dry with a paper towel before placing them in the dish.
- Don’t overmix the batter: Mixing too much can make the pudding dense and heavy. Blend just until everything is combined and smooth.
- Check doneness with a toothpick: Insert a toothpick into the center of the pudding. If it comes out clean or with a few crumbs, it’s ready. If it’s wet, bake for a few more minutes.
- Make the chocolate sauce just before serving: The sauce thickens as it cools. To keep it smooth and pourable, prepare it right before serving or gently reheat it if needed.
How To Store Leftovers?
- Refrigerate: Let the Chocolate Pear Pudding cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days. Keep the chocolate sauce in a separate container and warm it before serving.
- Freeze: Once the pudding is completely cool, wrap it well and place it in a freezer-safe container. It will stay fresh for up to 3 months.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 220mg
- Total Carbohydrate: 50g
- Dietary Fiber: 3g
- Sugars: 35g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Chocolate Pear Pudding
Description
This easy chocolate pear pudding is rich, warm, and perfect for dessert. Soft pears are covered with a light chocolate sponge and served with a creamy chocolate sauce. It’s simple to make and tastes amazing with every bite!
Ingredients
For the chocolate pear pudding:
For the chocolate sauce:
Instructions
- Preheat the oven: Set to 200°C. Grease a 22cm ovenproof dish with butter.
- Arrange the pears: Drain and place them evenly at the bottom of the dish.
- Make the batter: Add all the pudding ingredients into a food processor and blend until smooth. The batter should be soft and easy to spread.
- Bake the pudding: Spread the batter over the pears. Bake for 30 minutes until the top is firm and cooked through. Let it rest for 5-10 minutes before slicing.
- Make the chocolate sauce: In a pan, melt the chocolate with the coffee and sugar over low heat, stirring occasionally. Once almost melted, stir in the cream until smooth. Remove from heat and pour into a jug.
- Serve: Cut the pudding into slices and serve warm with the chocolate sauce.
Notes
- Use soft butter for the batter: Cold butter won’t mix well and can make the batter lumpy. Make sure your butter is soft at room temperature for a smooth and light texture.
- Drain the pears well: Extra liquid from the canned pears can make the pudding soggy. Pat them dry with a paper towel before placing them in the dish.
- Don’t overmix the batter: Mixing too much can make the pudding dense and heavy. Blend just until everything is combined and smooth.
- Check doneness with a toothpick: Insert a toothpick into the center of the pudding. If it comes out clean or with a few crumbs, it’s ready. If it’s wet, bake for a few more minutes.
- Make the chocolate sauce just before serving: The sauce thickens as it cools. To keep it smooth and pourable, prepare it right before serving or gently reheat it if needed.
Nigella Chocolate Pear Pudding