Chocolate brownie pear pudding

Uh-oh. This may well be the most amazing pudding EVER. Squidgy chocolateyness with pears, flaked almonds for a bit of crunch, and then more chocolate. Enter at your peril! Just to top it all off it can be prepared in advance and frozen as a whole or in portions, then flung into the oven when required. And then (there’s more) it’s utterly lovely eaten cold, in a brownie styleee. You have been warned. When we’re finally allowed to have friends & family over for dinner this is the pud I will make. Serves 8.


200g butter

300g caster sugar

4 large eggs

2 tsp almond extract

50g cocoa powder

75g plain flour

Pinch of salt

4 fresh or tinned pears, peeled, cored, halved

100g dark chocolate

25g flaked almonds

Cream / ice cream to serve


  1. Heat oven to 170C Fan and butter a 30cm x 20cm (ish) ovenproof dish.
  2. Gently melt the butter in a large saucepan until just melted, then stir in the sugar. If the mixture isn’t completely cool then set it aside for 5 mins or so. You don’t want to scramble the eggs in the next step.
  3. Beat in the eggs one at a time, along with the almond extract if you’re using it. You could substitute the extract for 50ml amaretto if you want to (I did).
  4. Sift in the cocoa, flour, and salt, beat to combine, then pour/scrape the whole lot into the prepared dish.
  5. Nestle the 8 pear halves in the mix.
  6. If freezing the pud, now’s the time.
  7. Break/chop the chocolate up into chunks and scatter over the top, along with the flaked almonds.
  8. Bake for 40 minutes – it should be cooked around the edges but enticingly gooey in the middle. If baking from frozen, give it an extra 10 minutes.
  9. Serve with a drizzle of cream or ice cream.

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