Chocolate and pear upside down pudding

Chances are there won't be any leftovers with this mega chocolate-pear combo from Fay Ripley
Chocolate and pear upside down pudding
  • Rating:
  • Serves: 6-8
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the pears

  • 35 g butter
  • 125 g light brown sugar
  • 4 ripe pears, peeled, cored and thickly sliced lengthways
  • 150 g dark chocolate, broken into chunks

For the sponge

  • 40 g cocoa powder
  • 150 g plain flour or white spelt flour
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 large eggs
  • 125 g light brown sugar
  • 200 ml buttermilk
  • 75 ml vegetable oil
  • whipped cream, to serve


1. For the pears: melt the butter in a 20-25cm ovenproof frying pan over a medium heat. Stir in the sugar and heat for 2-3 minutes, stirring continuously, until the sugar has dissolved and the mixture has turned a light golden-brown colour.

2. Remove from the heat and scatter the sliced pears over the caramel sauce, then dot the chocolate pieces in amongst the pears. Set aside.

3. For the sponge: sift the cocoa powder, flour, bicarbonate of soda and baking powder together into a large bowl.

4. In a separate bowl or jug, mix together the eggs, sugar, buttermilk and vegetable oil.

5. In one go, pour the wet ingredients into the dry ingredients and mix together a few times until just combined (don't over mix or the sponge may become heavy). You can prepare the cake to this stage then store the batter in the fridge for a few hours, or continue with the cake.

6. When ready to bake the cake, preheat the oven to 200C/180C fan/gas 6.

7. Pour the batter into the frying pan over the pears and chocolate, spreading it out to the sides of the pan, and bake for 30 minutes.

8. Remove from the oven and leave to stand in the pan for 5 minutes (don't leave it for longer than this or the caramel will start to set and stick to the pan). To turn out, cover the pan with a large plate and carefully flip it over so the cake is served pear-side up.

9. Serve warm with whipped cream.

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