Chocolate Pear Pudding

This fabulous bread and butter pudding is made with brioche or Italian Panettone with dark chocolate chips and South African pears for a delicious twist. It is South African apple and pear season at the moment, so this is a lovely seasonal dish, as long as you get the right pears. Plus, chocolate and pear are a match made in heaven.
The pears to look out for are:
  • Forelle – Oblong or bell-shaped with a distinctive pink blush, it has a sweet and juicy flavour
  • Williams – Yellow skin when ripe, with a fragrant, sweet and juicy taste
  • Packhams – Often unevenly shaped, green-yellow when ripe with a soft textured flesh

Chocolate Pear Pudding

Preparation: 20 minutes (plus 30 minutes soaking)

Cooking time: 35 minutes

Serves 6

Ingredients:

  • 50g butter, softened
  • 5 slices brioche or Panettone (weighing about 250g in total)
  • 2 South African pears, peeled, cored and sliced
  • 50g dark chocolate, chopped into chunks (or use dark chocolate chips)
  • 2 large eggs
  • 250ml semi-skimmed milk
  • 150ml single cream
  • 30g caster sugar
  • 1 tsp vanilla extract

Chocolate sauce:

  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp cornflour
  • 2 tbsp caster sugar
  • 50g dark chocolate drops
  • 300ml semi-skimmed milk

What To Do:

  1. Use a small knob of the butter to grease a 1.5 litre baking dish. Spread the remaining butter over the slices of brioche or Panettone. Cut into smaller pieces, then arrange in the dish with the pears. Sprinkle the chocolate chunks over the top.
  2. Beat together the eggs, milk, single cream, caster sugar and vanilla extract. Leave for a few minutes so that the sugar dissolves, then slowly pour into the dish.
  3. Cover the dish with cling film and leave to stand for at least 30 minutes. If you want to cook the pudding later, refrigerate until required.
  4. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Bake the pudding for 30-35 minutes until puffed up and golden brown. Cool for a few minutes while making the sauce.
  5. Put all the ingredients for the chocolate sauce into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Serve with the pudding.
Cook’s tip: Serve with single cream or crème fraiche instead of chocolate sauce.

It would be great to hear if you give this a go! It could be an easy one to whip up using chunks of Easter egg too!

*recipe in partnership with South African Fruit.

 

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