Pear & Chocolate Pudding with Toasted Almonds

Few flavour combinations are as comforting as pear and chocolate. This rich baked pudding combines tender poached pears with a soft chocolate sponge, finished with a drizzle of warm chocolate sauce and a scattering of toasted almonds.

How long will it take?

1 hour

What’s the serving size?

Serves 6

What do I need?

For the Pudding

3 ripe pears, peeled, cored and cut into chunks
150 g dark chocolate, roughly chopped
150 g unsalted butter, softened
150 g brown sugar
2 eggs
1 tsp vanilla extract
180 g self-raising flour
30 g cocoa powder
125 mL milk

For the Chocolate Sauce

100 g dark chocolate
100 mL thickened cream
1 tbsp maple or golden syrup
To Serve
50 g flaked almonds
Icing sugar, to dust, optional

How do I make it?

Preheat oven to 200C.
Grease a 1.5 litre baking dish.
Beat butter and brown sugar together until light and creamy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla.
Sift together self-raising flour and cocoa powder.
Fold dry ingredients into butter mixture alternately with the milk until combined.
Stir through half the chopped chocolate.
Spread batter into baking dish.
Press pear pieces evenly throughout the mixture, allowing some to remain visible on the surface. Scatter over the remaining chocolate.
Bake for 40-45 minutes, or until the pudding is risen and just firm in the centre.
Allow to stand for 10 minutes.
Meanwhile make the chocolate sauce by placing chocolate, cream and maple syrup in a small saucepan over low heat. Stir until smooth and glossy.
Place the flaked almonds in a dry frying pan over medium heat. Cook for 2-3 minutes, stirring frequently until lightly golden.
Drizzle the warm pudding generously with chocolate sauce. Scatter over toasted almonds and serve immediately.

TOP TIPS

Choose pears that are ripe but still firm. They will soften during baking while holding their shape and texture within the pudding.
Serve warm with vanilla ice cream, thick cream or crème fraiche. The contrast between the warm chocolate pudding and cold cream is especially delicious.
Store leftovers covered in the fridge for up to 3 days. Reheat individual portions in the microwave and drizzle with extra warmed chocolate sauce before serving.
For an extra special finish, add a splash of espresso to the chocolate sauce. Coffee enhances the chocolate flavour and pairs well with the sweet pears and toasted almonds.