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A pear and ginger pudding in a white dish, with chocolate sauce being poured on top from a jug.
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5 from 8 votes

Pear & Ginger Pudding with Chocolate Sauce

A gloriously sticky pear and ginger pudding, topped with an indulgent chocolate sauce.
Course Dessert
Cuisine British
Keyword chocolate, Dairy-free, Dessert, Ginger, gluten-free, Pear, Pudding
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 730kcal


For the pudding:

  • 200 g melted dairy-free spread (or butter if not making DF)
  • 300 g caster sugar
  • 60 g black treacle
  • 5 tbsp syrup from a jar of stem ginger
  • 2 pieces stem ginger (very finely chopped or blitzed in a food processor)
  • 4 large eggs (beaten)
  • 140 g gluten-free plain flour
  • 1 1/2 tsp ground ginger
  • 7 pear halves (I used tinned pear halves - about 1 1/2 tins worth)

For the chocolate sauce:

  • 270 ml dairy-free double cream (I used Elmlea Plant Cream)
  • 60 g caster sugar
  • 30 g golden syrup
  • 150 g dark chocolate chips
  • 1/2 tsp vanilla extract


To make the pudding:

  • Preheat the oven to 180°C/160°C fan
  • In a large bowl, beat together the melted spread or butter with the sugar, treacle and stem ginger syrup.
  • Add the finely chopped/processed stem ginger and beat until well distributed through the mixture.
  • Gradually add the beaten egg, stirring to incorporate after each addition.
  • Sieve in the flour and add the ground ginger. Fold in until well combined.
  • Rub a little spread/butter around the bottom of a large baking dish (I use an oval shaped dish that measures approx 29 x 18cm).
  • Pour in the pudding mixture and place the tinned pear halves on top, spacing them evenly around the dish. 7 pear halves ended up being about 1 1/2 tins worth. You can keep any leftover pear in the fridge for a tasty snack or addition to your breakfast!
  • Bake for 40-45 minutes, covering the dish with foil after 25 minutes.

To make the chocolate sauce:

  • In a saucepan over a low-medium heat, stir together the dairy-free cream, sugar, syrup and vanilla extract. Bring to the boil and let it simmer for about another minute.
  • Remove the pan from the heat, pour in the chocolate chips and whisk until completely melted.
  • You can either pour the sauce over the whole pudding or serve in a jug to be drizzled over each portion (or both!). The sauce will solidify if kept in the fridge but you can easily pop it in the microwave before serving.