Best Chocolate Pear Pudding Recipes

PEAR AND CHOCOLATE BRIOCHE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
• In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
• Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.

SQUIDGY CHOCOLATE PEAR PUDDING

Steps:

• Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
• Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
• Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage.
• Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream

CHOCOLATE PEAR PUDDING

Steps:

• Preheat the oven to 400 degrees F and grease an 8 1/2-inch square ovenproof dish with butter.
• Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency.
• Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make nine slices - and serve with chocolate sauce.

DOUBLE CHOCOLATE BREAD PUDDING WITH CARAMEL-PEAR SAUCE

Steps:

• Preheat oven to 350°F. Place bread cubes and chopped chocolates in greased 13x9-inch baking pan; mix lightly. Set aside. Beat eggs in large bowl. Add half-and-half, milk, sugar, butter, baking powder and vanilla; beat with wire whisk until well blended. Pour over the bread mixture.
• Bake 50 min. or until center is set. Cool 20 min.
• Meanwhile, place caramel topping and pears in blender container; cover. Blend on medium speed until smooth. Spoon evenly onto 16 dessert plates just before serving; top each with a serving of the pudding.

PEAR & WHITE CHOCOLATE BREAD PUDDING

Steps:

• Combine cream, vanilla bean and seeds in med. saucepan; bring just to scalding over med-hi heat. Watch closely. Meanwhile, whisk eggs + sugar together in lg bowl. Remove cream from heat, discard bean. Whisk a little cream into egg-sugar mixture to equalize temp. of eggs, then slowly whisk in remaining cream to form a custard. Strain to remove any curdled egg. Add liqueur, if using. Transfer custard into vessel w/ spout. Fill ea. ramekin to top w/ custard, poke holes to get to bottom. Let ramekins rest 30 min. to absorb custard. 15 mins. b/f baking, preheat oven to 350. Boil water for roasting pan bath. Top off ea. pudding w/ more custard so ramekins are filled; puddings will glisten, may overflow slightly. Reserve remaining custard (@ room temp) to make sauce. Put pan on mid rack, fill w/ boiling water so water comes ½-way up sides of ramekins. Bake 20 mins, carefully turn pan front to back. Bake for 10-20 mins, or until puddings are puffed, set, golden. Let rest in water-filled pan until cool enough to handle. (Now, ramekins can be removed from water and cooled to room temp b/f covering; refrigerate up to 1 day. To serve, run a knife around inside edge of ea pudding and invert to unmold. To warm b/f serving, place unmolded puddings, browned side up, on a baking sheet in a 350-degree oven, warm through.) Heat any remaining custard in med. saucepan over med-low heat, stirring constantly w/ wooden spoon until warmed through and slightly thickened to form sauce. (If eggs curdle, transfer to blender, puree until smooth.) Just b/f serving, combine remaining 1/2 c heavy cream & confectioners' sugar in bowl; beat to soft peaks. Cut remaining 1/2 pear into 24 very thin slices. Place a warm pudding on ea. plate. Spoon creme Anglaise around ea. Garnish w/ whipped cream, 2 fanned pear slices, mint sprig. Dust tops w/ confectioners' sugar.

PEAR & CHOCOLATE PUDDING

Steps:

• Heat oven to 190C/170C fan/gas 5. Mix the crumbs, chocolate and sugar. Melt the butter with the maple syrup, then stir into the dry ingredients.
• Put the chopped pears in a 1-litre shallow ovenproof dish. Spoon over the chocolate mixture, then roughly spread to cover the pears. Bake for 25-30 mins. Cool for 10 mins, then serve on its own or with vanilla ice cream or yogurt.