Recipe: Pear & Chocolate Brownie Pudding

Pear & Chocolate Brownie Pudding Recipe


480g plain chocolate
200g butter
3 eggs
110g caster sugar
1 tbsp strong coffee, from instant coffee granules
110g self-raising flour
2 x 400g tinned pears, drained well

Pouring cream – To serve with pudding.

Make the brownie base mixture

  1. Preheat the oven to 170c fan-assisted/190c conventional.
  2. Preheat a bain-marie on the stove with a pan 1/3 full with water and place a large bowl on top. The base of the bowl should not make contact with the water.
  3. Lightly butter a square tin (Falcon tin – 25cm wide x 6cm in depth).
  4. Reserve 125g of the chocolate pieces/drops and set aside.
  5. Break the remaining chocolate into a glass bowl along with the butter and place it over the top of the bain-marie. Turn the heat down and allow it to melt gently until smooth. Remove from the heat and cool slightly.
  6. Add the eggs, sugar, coffee and vanilla in with the melted chocolate and butter and whisk until smooth.
  7. Fold in the reserved chocolate pieces/drops and flour and mix well until emulsified and smooth.
  8. Pour the chocolate mix into the prepared tin. Place the pear halves into the chocolate mixture, press them down slightly.
  9. Bake for 20 minutes, after this time it is worth checking the pudding and returning it to the oven if necessary.


  1. After 20 minutes, check the pudding. You are looking for the surface to be risen and set, it can still be slightly gooey in the centre – it will continue to set as it cools.
  2. Leave to cool for around 10 minutes and serve with some pouring cream.


The pudding can be kept in an airtight container for up to 3 days or frozen and kept for up to 3 months. It is best served at room temperature or warm so allow to temper or gently heat through depending on preference.

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