Chocolate Almond Pear Pudding Cake
Servings 4
Tender canned pear halves nestle in rich chocolate brownie-like cake in this easy recipe for Nigella's Chocolate Pear Pudding Cake.
Ingredients
- 9 to 12 pear halves from 2 medium cans of pear halves, drained If canned pears are in short supply, one can works very well too.
- 10 tablespoons unsalted butter, softened That's a half cup plus 2 tablespoons.
- ⅔ cup white sugar
- 2 large eggs, lightly beaten
- 1½ teaspoons almond flavouring
- 1 cup all purpose (plain) flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C or 170° for a fan oven).
- Butter an 8 inch (20 cm) square baking pan. (You can also use a 9 x 7 inch pan, that's approximately 18 x 23 cm).
- Evenly space the pear halves, cut side down, on the base of the dish.
- Cream the butter and the sugar.
- Add the eggs and almond flavouring.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt.
- Add to the batter and beat until smooth.
- 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.
- Bake for about 25 to 30 minutes or until the cake springs back when touched lightly. The skewer test doesn't work here as this is a slightly squidgy cake and that's perfectly okay.
- Allow to sit for about five to ten minutes before cutting into squares to serve.
Notes
Adapted from Nigella Lawson's 'Nigella Express'.
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