Chocolate Almond Pear Pudding Cake

Chocolate Pear Pudding Cake

When I posted a picture of this ‘pudding’ on my Facebook page, one of my readers commented, ‘it looks more like a cake’. Frankly,that’s because this Chocolate Almond Pear Pudding Cake IS a cake – a soft, squidgy delicious cake that you serve with a sauce. And in England, we call that a ‘pudding’. It’s never really made sense to me, but after all these years I’ve come to accept it.

You see, in the UK dessert is more often than not referred to as ‘pudding’. Dinner guests will refuse second helpings in order to ‘leave space for pudding’ and waiters will offer you ‘the pudding menu’. However, you are unlikely to find chocolate, vanilla or butterscotch pudding as we know it in North America on the menu. That kind of smooth, creamy delicious pudding that you eat with a spoon is rarely served over here, except at the homes of expats like me.

For the purposes of this recipe, pudding simply means ‘dessert’. This Chocolate Almond Pear Pudding Cake recipe is adapted from Nigella Express. It’s the work of moments and you probably have all the ingredients to make it on hand right now. In fact, why not make it for dessert tonight?

All you have to do is drained some canned pears, arrange them in a buttered cake pan, mix up a quick and easy batter and spread it over top. It does look as though there isn’t going to be enough batter when you first begin to spread it over the pears, but the idea is to leave them sticking out a bit. Just spread the small amount of batter patiently with a knife and it will be fine. Do not be tempted, as I was, to make more batter. This is not a good idea. It should look like this:Chocolate Pear Pudding batter

Then just bake at about 375°F for about half an hour and you will be rewarded with this:

Chocolate Almond Pear Pudding

Light, fluffy cake atop soft, squidgy warm pears, all ready to be served with chocolate sauce or good vanilla ice cream sprinkled with a tiny bit of cocoa powder or garnished with some toasted almond flakes.

Chocolate Almond Pear Pudding Cake
 
Ingredients
  • 9 to 12 pear halves from 2 medium cans of pear halves, drained
  • 150 grams unsalted butter, softened
  • 125 grams white sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon almond flavouring
  • 125 grams all purpose (plain) flour
  • 25 grams cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
Instructions
  1. Preheat the oven to 375°F (190°C or 170° for a fan oven).
  2. Butter an 8 x 8 inch square baking pan.
  3. Evenly space the pear halves, cut side down, on the base of the dish.
  4. Cream the butter and the sugar.
  5. Add the eggs and almond flavouring.
  6. Sift together the flour, cocoa powder, baking powder, baking soda and salt.
  7. Add to the batter and beat until smooth.
  8. Carefully spoon the batter over the pears and spread as evenly as possible with a knife to nearly cover all the pear halves. It's okay if some of them are peaking out.
  9. Bake for about 25 to 35 minutes or until the cake springs back when touched lightly. The skewer test doesn't work here as this is a slightly squidgy cake.
  10. Allow to sit for about five to ten minutes before cutting into squares to serve.
Notes
Adapted from Nigella Lawson's 'Nigella Express'.
Nutrition Information
Serving size: 6 to 8

Shared with Hearth and Soul, See Ya in the Gumbo, All My Bloggy Friends, Tempt My Tummy Tuesday, Tasty Tuesday

 

 

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Article by April Harris

April has written 1273 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. Looking at the photo, the name “pudding” or “cake’ does not matter to me anymore.It looks too good!

  2. This is killing me, April delicious chocolatey yumm.

  3. I loved your explanation of British puddings! and your recipe looks marvelous!

  4. Hooray for British puddings! I think my Mum used to make a version of this with tinned pineapple, and I loved how the cake was always extra gooey around the fruit. The addition of almond flavouring sounds really good.

  5. Pudding looks so yummy! I am your new follower. Do visit/follow my blog at -http://www.rita-bose-cooking.com/.

  6. I had to chuckle because my husband will often quip, “you can’t have any pudding if you don’t eat your meat.” I think it’s from a movie, but all the same, meaning–no dessert. Too funny. Your cake looks quite squidgy and the sauce divine. YUM!

  7. This looks amazingly delicious!

  8. This looks so different and fun!

  9. So “figgy pudding” is fig cake! I always wondered about pudding made with figs.

    Looks so luscious. Tempting. Very tempting. Oh, and I’m absolutely fitting the word “squidgy” somewhere into a conversation today. Just saying it makes me smile.

    Thank you for linking up, April.

  10. Love pears in a dessert and with chocolate – even better ! Thank you for sharing at our ALL MY BLOGGY FRIENDS party 🙂

  11. I’m selecting your lovely, squidgy cake as a feature @ tonight’s potluck. Thanks again for linking!

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