Baked Upside-Down Pear & Chocolate Pudding


  • 60 ml + 125 ml (4 T + ½ C) butter
  • 65 ml (¼ C) brown sugar
  • 1 x 410 g can Rhodes Pear Halves in Syrup, drained
  • 150 g dark chocolate
  • 250 ml (1 C) cake flour
  • 65 ml (¼ C) cocoa powder
  • 10 ml (2 t) baking powder
  • 5 ml (1 t) ground cinnamon
  • 1 ml (¼ t) salt
  • 190 ml (¾ C) white sugar
  • 2 eggs
  • 160 ml (⅔ C) milk

to serve: chocolate sauce or try this Orange Chocolate Sauce


  1. In a small saucepan, melt together the 60 ml (4 T) butter and the brown sugar.
  2. Once the brown sugar has melted, pour it into a baking pan that has been sprayed with non-stick spray and lined with baking paper.
  3. Arrange the Rhodes Pear Halves – cut side down – in a circle on top of the butter/sugar mix.
  4. Place the remaining 125 ml (½ C) of butter and the chocolate in a heat-proof bowl.
  5. Place the bowl over a saucepan of boiling water and heat gently until the butter and chocolate are melted.
  6. Remove from the heat and cool.
  7. Sift the flour, cocoa powder, baking powder, cinnamon and salt into a large bowl.
  8. Add the sugar and stir to mix.
  9. Whisk the eggs and milk into the chocolate and butter mixture.
  10. Add the chocolate mixture to the dry ingredients and stir until just combined.
  11. Spread the batter evenly over the pears.
  12. Bake the pudding in an oven preheated to 180˚C for 50 minutes or until baked through.
  13. Serve warm with chocolate sauce.
Cooking Tip

If you're short on time, microwave the chocolate and butter at 1 minute intervals until melted, taking care not to burn the chocolate.


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