Alive and Cooking

Pear and Chocolate Pudding

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4 pears
4 eggs, whisked
200 g brown sugar (extra for sprinkling)
150 g cocoa
300 g self-raising flour
300 ml thickened cream (2 extra tbsp. for pudding mixture)
80 g unsalted butter, cubed (extra for greasing)


Preheat oven to 180 °C.
Grease a medium-sized cake tin with butter. Slice 1 pear into thin pieces, then line the bottom of the cake tin with the pieces. Sprinkle over about 1 tbsp. brown sugar.
In a large mixing bowl, combine the eggs, 80 g butter, 100 g brown sugar, 100 g cocoa and 3 grated pears. Stir thoroughly, then add the flour, 2 tbsp. thickened cream and stir until smooth.
Spoon the mixture into the cake tin and level the surface. Bake for 20 mins or until the top bounces back when pressed. Once cooked, place the pudding onto a platter pear-side up.
In a pan, combine 300 ml thickened cream, 100 g brown sugar and 50 g cocoa. Cook down until thick and pour over the pudding.
Serves 6

Pear and Chocolate Pudding