Choc-Chip Pudding & Butterscotch Sauce
with Poached Pears & Cream | Serves 4
- Milk
- Pecan
- Gluten
- Wheat
- Soy
- Eggs
- Almond
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Gluten
- Wheat
Feeling like post dinner delight? You can't go wrong with this chocolate chip pudding, especially when you top it with poached pears and a good drizzle of butterscotch sauce.
Ingredients
1 packet
brown sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 packet
pecans
(Contains: Pecan May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut)
1 packet
basic sponge mix
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut)
1 packet
dark chocolate chips
(Contains: Milk, Soy May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
2
pear
1 packet
light cooking cream
(Contains: Milk)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
170 g
butter
(Contains: Milk)
2
egg
(Contains: Eggs)
1 cube
water
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Generously grease a medium baking dish. • Divide brown sugar into three separate bowls: 90g in one bowl, 90g in another bowl, and the remaining 20g in another. • Measure 120g butter (for the pudding) and 50g butter (for the sauce). • In a medium saucepan, melt butter (for the pudding) over low heat. Roughly chop pecans.
TIP: Weigh out all your ingredients before you start to speed up your preparation time!
• In a medium bowl, combine basic sponge mix, dark chocolate chips and 90g brown sugar. • Add the melted butter (for the pudding) and eggs. Mix until well combined.
• Pour pudding mix into the baking dish. Bake pudding until just firm to the touch, 25-30 minutes.
TIP: To check if the pudding is done, stick a toothpick or skewer in the centre. It should come out clean.
• Meanwhile, peel and quarter pears, then remove core. • In a medium saucepan, combine the water and 20g brown sugar and bring to a boil over medium-high heat. • Add pear, then reduce heat to medium and cover. Simmer, turning occasionally, until the pear is tender, 20-25 minutes. Remove from heat.
• When the pudding has 5 minutes remaining, in a second medium saucepan, add 1/2 the light cooking cream, the salt and 90g brown sugar and butter (for the sauce). • Stir over medium-high heat until the butter is melted, 1-2 minutes. Increase heat to high and simmer until slightly thickened, 1-2 minutes.
• Remove pears from poaching liquid. • Divide choc-chip pudding between bowls. Top with poached pears, some butterscotch sauce and remaining cream. Sprinkle over flaked almonds. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Many loved the butterscotch sauce and poached pears, though a large number found the overall dish very sweet — consider reducing the sugar if you prefer a less intense result.
- Ease of prep: Most found the steps straightforward, but dividing the brown sugar into three portions and managing multiple components simultaneously added complexity.
- Suggestions: The pudding turned out dry for many reviewers; adding a splash of milk to the batter or soaking with pear poaching liquid helped, as did serving with extra cream, custard, or vanilla ice cream.
- Leftovers: One reviewer noted a small portion goes a long way given the richness, so leftovers are best enjoyed in modest servings.
- Texture: Several described the result as more like a large choc-chip cookie than a pudding — watch the bake time closely and check with a skewer to avoid overcooking.
- Instructions: Multiple reviewers noted the recipe instructs you to chop the pecans but never specifies when or how to use them — adding them to the pudding batter before baking is a reasonable approach.
