Chocolate Almond Pear Pudding Cake
Recipe type: Dessert
Cook time: 
Total time: 
Serves: Serves 4 generously
  • 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
  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.
Adapted from Nigella Lawson's 'Nigella Express'.
Recipe by April J Harris at