There’s something incredibly comforting about the mix of chocolate and fruit, isn’t there? The richness of chocolate, when paired with the subtle sweetness of ripe pears, creates a dessert that feels both indulgent and refined. A few years ago, I stumbled upon Nigella Lawson’s Chocolate Pear Pudding recipe, and ever since, it’s been my go-to dessert whenever I’m craving something that feels like a warm hug after a long day.
Nigella has this amazing ability to make home cooking feel accessible and luxurious all at once, and this dessert is no exception. The recipe is simple in the way that it’s straightforward but surprisingly sophisticated in flavor. Plus, there’s something about preparing it that feels like a bit of magic. It’s the kind of dessert you can throw together in a matter of minutes, but when it comes out of the oven, it feels like you’ve just created a masterpiece.
Nigella Lawson’s Chocolate Pear Pudding Recipe
This dessert is a little bit like a cross between a cake and a soufflé-rich, moist, and full of decadent chocolate flavor, yet with the soft, juicy texture of pears blending into the pudding in the most perfect way. The pears bake down into the batter, creating this wonderful interplay between the tender fruit and the chocolatey base. It’s honestly like the dessert is doing half the work for you.
If I’m being completely honest, the first time I made this, I had no idea what to expect. The ingredients seemed so simple, and yet, there was something about the combination of pears and chocolate that seemed almost too elegant for my kitchen. But as it baked, the house filled with the most intoxicating aroma, and suddenly, I was a little more confident in my “culinary skills”, even though I had hardly done anything yet.
Ingredient List
The ingredients are the perfect balance of simplicity and indulgence. Here’s what you’ll need to make Nigella’s Chocolate Pear Pudding:
- Pears: Typically, you want ripe pears for this recipe. Not overly ripe, but just soft enough that you know they’ll bake down into something beautifully tender. I prefer using Conference pears, but any good eating pear will do.
- Dark Chocolate: Nigella recommends a good-quality dark chocolate (around 70% cocoa). The richness of the dark chocolate really shines through, so don’t skimp here. I’ve used a variety of chocolates depending on what’s available, and while they all work, the deeper, slightly bitter notes of dark chocolate create the perfect contrast to the sweetness of the pears.
- Butter: Like most of Nigella’s recipes, there’s butter. It’s one of those ingredients that makes everything better. Make sure it’s softened to room temperature for ease of mixing.
- Sugar: A little bit of sugar goes a long way here. You don’t want the dessert to be cloyingly sweet; instead, it’s about highlighting the natural sweetness of the pears.
- Flour: Plain flour works fine. There’s no need for anything fancy. This dessert isn’t about technicalities; it’s about bringing everything together in a homey, satisfying way.
- Baking Powder: This is the leavening agent that helps give the pudding its light and airy texture. Without it, the pudding would be too dense.
- Eggs: Eggs help to bind everything together and give structure to the batter.
- Cocoa Powder: For that extra chocolate kick, a bit of unsweetened cocoa powder is included. It deepens the chocolate flavor and adds that slight bitterness that balances the sweetness.
- Vanilla Extract: A dash of vanilla rounds out the flavors, enhancing the natural sweetness of the pears and chocolate without overpowering them.
- Salt: Just a pinch to bring out the full depth of the flavors.
How To Make Nigella Lawson’s Chocolate Pear Pudding?
So, the beauty of this recipe is that it’s almost embarrassingly easy. There’s no need for fancy techniques, just good ingredients and a bit of patience while the pudding bakes. Here’s how to make it:
- Preheat the oven: First things first, get your oven preheated to 350°F (180°C). Line a 9-inch cake tin (springform is best if you have it) with parchment paper and lightly butter it.
- Prepare the pears: Peel and core your pears, then slice them into thin wedges. They don’t need to be perfect, just roughly the same size so they cook evenly.
- Melt the chocolate: Chop the dark chocolate into small pieces and melt it gently. You can do this either in a heatproof bowl over a pan of simmering water (double boiler style) or in the microwave in short bursts. Let it cool slightly while you prepare the other ingredients.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This helps ensure even distribution of the dry ingredients later.
- Cream the butter and sugar: In another large bowl, beat together the softened butter and sugar until light and fluffy. This is the part that always feels like you’re doing something right-when the mixture turns pale and creamy.
- Add the eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. It’ll look a little runny, but that’s okay.
- Combine the chocolate: Stir in the melted chocolate and vanilla extract. The batter should now be glossy and rich-looking.
- Fold in the dry ingredients: Gradually fold in the dry ingredients you prepared earlier, making sure everything is combined but not overworked.
- Layer the pears: Pour the batter into the prepared tin, then gently arrange the pear slices on top. Don’t worry about them sinking-they’ll do that naturally during baking.
- Bake: Pop the whole thing into your preheated oven and bake for 30-35 minutes, or until a skewer comes out mostly clean with just a few moist crumbs attached. The pudding will rise a bit during baking, but it settles back down as it cools.
- Cool and serve: Let it rest for a few minutes in the tin, then remove the sides (if using a springform pan). You can serve it warm, which is divine, or at room temperature, with a dollop of cream or a scoop of ice cream on the side if you’re feeling extra indulgent.
Things I Learned
- Don’t skimp on the chocolate: The depth of flavor from the dark chocolate is what makes this dessert so special. Using a high-quality chocolate bar really transforms the pudding, so go for the best you can afford.
- Pears are more than just a topping: When I first made this, I thought the pears were just there for decoration, but in reality, they’re key to the texture and flavor. They soak into the pudding, almost creating pockets of jammy sweetness. It’s like each bite has a surprise.
- Timing is everything: This isn’t a dessert to rush. It’s tempting to pull it out of the oven too early, but let it cool a bit before cutting into it to make sure it sets properly. If you serve it right away, it can be a bit too gooey. But trust me, a few extra minutes of patience will reward you.
- Experiment with different pears: While Conference pears are my go-to, I’ve tried this with Bosc pears too, and they offer a slightly firmer texture and a deeper flavor. If you’re using a different variety, just make sure they’re ripe enough to soften during baking.