Chocolate pear upside-down pudding

A delicate, chocolate flavoured variation on the traditional pineapple upside-down pudding, best served with custard.


Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Serves 4 people



  1. Cream 100 g of the butter with the caster sugar.
  2. Add flour, baking powder, cocoa powder and eggs to the butter and sugar mix.
  3. Drain and pat dry the canned pears, reserving the liquid.
  4. Stir with a wooden spoon until well mixed, but no more than that. If the sponge mix is too thick, then add some of the reserved liquid.
  5. Butter the baking dish.
  6. Cover the dish with a layer of golden syrup.
  7. Add a layer of demerara sugar over the golden syrup.
  8. Line the dish with the pears.
  9. Spread the sponge mix over the pears, making sure to cover the pears well.
  10. Bake at 160 °C until cooked through.
  11. Serve hot or cold.
Ekaterina Gerasimova
1st January 2012

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