Chocoloat, pear and almond pots

This delicious quick to make, nutritious pudding is suitable for a lactose free diet and will be popular with children. It also contains chopped pear which contributes to your ‘5 A Day’. Pear, chocolate and almond are three flavours that go together particularly well but you could vary the recipe and add cherries when in season. Banana and a sprinkle of toasted coconut would be nice too.

Serves 4


1 large pear (Comice or similar)

4 tsp good quality cocoa powder

25 g cornflour

400 ml Chocoloat

50 g ground almonds

1 egg, beaten

2 tsp honey

2 tbsp almond flakes, toasted

To decorate

Dried raspberries and a drizzle of dark chocolate (optional)


Preheat the oven to 180°C / Gas mark 4. Place a deep roasting tin containing 5cm / 2 in of warm water in the oven. This is your bain marie.

Peel and core the pear and cut it into equal pieces. Arrange these pieces at the bottom of each ramekin. Place the cocoa powder and the cornflour into a bowl and gradually add enough Chocoloat to make a smooth paste. Add the ground almonds and the remaining Chocoloat and stir in the beaten egg and honey.

Place the ramekins in the bain marie and cook the Chocoloat, pear and almond pots in the oven for approximately 20 - 25 minutes or until set. Serve warm, topped with the toasted almonds and drizzled chocolate. Serve with extra poached pears.