Warm Chocolate Pudding with Pears and Blueberries

Deliciously dark and decadent, Paul Bloxham's chocolate pudding is as tempting as it is tasty
By Paul Bloxham
Warm Chocolate Pudding with Pears and Blueberries
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the blueberry coulis

  • 400 g blueberries
  • 3 tbsp caster sugar
  • 1 tbsp lemon juice
  • 1 tbsp orange juice

For the pears

  • 1 tsp butter, for greasing the ramekins
  • 1 tsp flour, for dusting the ramekins
  • 2 poached or tinned pears, finely diced
  • 4 tbsp pear eau de vie, pear liqueur

For the chocolate topping

  • 75 g dark chocolate, finely chopped
  • 3 tbsp unsalted butter
  • 3 tbsp cocoa powder
  • 3 egg whites
  • 3 tbsp caster sugar


1. First make the blueberry coulis - combine the blueberries, sugar and lemon juice in a saucepan and heat until the fruit has softened.

2. Tip the fruit into a liquidiser and puree until smooth. Strain through a sieve and stir in the orange juice. Chill thoroughly.

3. Preheat oven to 190C/gas 5. Butter 4 ramekin dishes and dust out with a sprinkling of flour.

4. Tip the pears into a frying pan and warm through over a high heat. Pour in the eau de vie and tip the pan towards the heat so that it catches alight. Divide the pears into the ramekins.

5. Combine the chocolate and butter in a heatproof bowl and set over a pan of simmering water. Stir until melted, before adding and blending in the cocoa powder.

6. Whip the egg whites until they resemble soft peaks. Gradually whisk in the sugar and continue whipping until stiff and glossy.

7. Stir a quarter of the egg white mixture into the chocolate, before folding in the remaining whites.

8. Fill the ramekins with the chocolate mixture - they should be about two-thirds full.

9. Bake, until the tops are just set, but still soft in the very centre - about 6-8 minutes. Turn out and serve warm with the chilled blueberry coulis.

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