Kikkoman masters 20
Chocolate and Pear Pudding

Chocolate Pear Pudding

Tracy Healy, head chef at Ravensthorpe Junior School
Serves: 12
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  • 150g flour
  • 134g margarine
  • 21g cocoa powder
  • 80g sugar
  • 5g baking powder
  • 2g bicarb
  • 3 eggs
  • 300g tinned pears (finely chopped)


  1. Drain the pears and purée half
  2. Cream the margarine and sugar, then add the eggs, puréed pears and dry ingredients. Mix until creamed
  3. Slice the remaining pears into your tin and top with the sponge mix
  4. Cover with foil and bake at 180°C for about 45 minutes or until cooked through
  5. Serve with custard or a scoop of ice cream
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