Nutella Chocolate Pear Pudding; soft sweet pears nestled under a warm, gooey, Nutella-laced baked chocolate batter.
You see that?
THAT was my breakfast on Monday.
Now, I don’t know whether baking a Nutella Chocolate Pear Pudding for breakfast is a sign that I’m impressively organised in producing blog content, or a sign that I have a dangerous chocolate addiction. Either way, it was a disgracefully exceptional way to begin a busy work week.
Let’s talk pudding. Not to be confused with the American custard stuff; this is a proper hot British pudding. To be served straight from the oven and nestled generously into bowls. To be lavishly dressed in cold pouring cream or hot chocolate sauce. To be spooned eagerly into mouths when almost too hot. To melt into soft chocolate comfort.
This Nutella Chocolate Pear Pudding recipe was inspired by a similar one from my Queen, Nigella Lawson. The one you see pictured in this post is richer, softer, and has a chocoholic-skewed pudding to pear ratio. Plus, the subtle hazelnut flavour and extra gooeyness that the Nutella provides is just DIRTY and I love it.
This Nutella Chocolate Pear Pudding has everything an Autumn/Winter dessert should have (without the pumpkin spice). While unassuming to look at, the slightly-crisp cake crust gives way to an airy molten mouthful, not unlike a hot chocolate mousse. Fresh seasonal pears underneath help to calm the richness of the cocoa while offering a lush gentle sweetness.
The recipe below will make a perfect generous portion for two people, or a nice wee dessert portion for four. It can also easily be doubled or tripled in the case that you have more guests, or you just need more pudding. You’ll just need half an hour of your time to get it from mixing bowl to table, and I can guarantee the reward is worth the (minimal) effort.
I baked and served the pudding in this standard ceramic pie dish, though you could easily use a more professional tin!
To make this (utterly bangin’) Nutella Chocolate Pear Pudding, simply follow the recipe below!
Nutella Chocolate Pear Pudding
Notes
BE A MAVERICK: why not replace the pears with peaches, berries or bananas?
Ingredients
- 2 large conference pears (or halved tinned pears)
- 50g soft butter (plus extra for greasing)
- 60g dark brown sugar
- 60g plain flour
- 50g Nutella
- 1 large egg
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
Instructions
- Preheat your oven – 200°C / 180°C Fan / gas mark 6 / 400ºF.
- Look out a 15cm-20cm (6-8in) round or square ovenproof dish and generously grease it with some butter.
- Peel the pears and cut them in half, removing the pips and stalks. (You can obviously skip this step if using tinned pears!)
- Arrange the pear halves, flat side down, on the base of the dish.
- Put the remaining ingredients in a large bowl and mix vigorously with and electric whisk or wooden spoon until you have a smooth, thick cake batter.
- Gently and evenly spread the cake batter over the pears, don’t worry if their little round butts stick out the top a bit.
- Bake in the oven for 20 minutes. When baked, the pudding should feel firm to the touch.
- Allow the baked Nutella chocolate pear pudding to cool slightly for 10 minutes before scooping into bowls to serve.
- Enjoy!
