A quick and easy pear pudding, this pear pudding cake is a lovely way to enjoy pears! One bowl and no mixer required. Enjoy warm or at room temperature.

pear pudding cake in ramekins

I debated what to call this delicious pear dessert. It’s not quite a pudding, but not quite a cake, either. So I hedged my bets and called it a pudding cake. Just know that it’s filled with lots of pears, baked in a custard-like batter and topped with an unusual egg/sugar topping that bakes onto the top, upping the custard flavours in this one.

And did I mention easy? This one is one bowl and no mixer needed! If you love baked pears, this dessert is for you, no matter what you call it :)

Ingredients and Substitutions

Pears – you can use any type of pear you like, as long as it’s ripe. I’ve use Bosc pears here, as they are one of my favourites. I also find that they are sold ripe or almost ripe, so you don’t have to wait days to use them.

To prepare, simply peel, then quarter. Use a knife to slice away the core, seeds and the tough membrane that runs up to the stem. Then cut into chunks. Make the size of your chunks somewhat according the to size of your cooking pan. If using smaller ramekins, chop them smaller. For a larger pan, you can keep them larger.

Other ingredients you will need: Eggs, milk, vanilla, sugar, all-purpose flour, baking powder, salt and vegetable oil.

Recipe Tips

  • I haven’t tested this one with gluten-free flour, but I suspect that a one-for-one gluten free flour should work just fine here. Likewise, I haven’t tested this with milk-alternatives, but it may work here, as well.
  • Make sure the puddings are set before pouring on the topping, so it doesn’t sink and disappear into the batter. That should take about 20 minutes in the oven. Return the pudding cakes to the oven until set and golden on top, about 15 minutes longer.
  • I’ve used four larger ramekins here. You can use smaller ramekins, where you will probably get 5 or 6 puddings.
  • These will rise in the cups, so don’t over-fill. Be sure to bake on top of a baking sheet, too, just in case :)
  • These cakes are lovely warm, maybe even with a scoop of vanilla ice cream on top. They are also nice at room temperature, as well.
  • You can cover and refrigerate any left-overs, as it stands up reasonably well in the fridge, to re-warm and enjoy later.

pear pudding cake in ramekins

Making Ahead and Storing

These pudding cakes are nice freshly baked and served warm, though they can be made ahead and refrigerated, then re-warmed. Pop into a 350F over loosely covered with foil to re-warm. Store left-overs in the refrigerator.

pear pudding cake in ramekins

Get the Recipe: Pear Pudding Cake

A lovely pear pudding, with lots of pears, baked in a custard/cake batter. Will make 4-6 ramekins or one large pudding cake.
4.83 stars from 34 ratings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings

Ingredients

  • 1/2 cup all-purpose flour, spooned and levelled
  • 1/3 cup white granulated sugar
  • 1 Tablespoon baking powder
  • 1/8 teaspoon fine salt
  • 1/3 cup milk, whole or 2% recommended
  • 2 Tablespoons vegetable or canola oil, or other neutral oil
  • 1 teaspoon vanilla extract, or vanilla bean paste
  • 2 large eggs
  • 4 pears, ripe, peeled, cored and cut into chunks

Topping:

  • 1/3 cup white granulated sugar
  • 1 large egg
  • 3 Tablespoons unsalted butter, melted and cooled

Garnish:

  • Icing/Confectioners' Sugar, for dusting

Instructions
 

  • Preheat oven to 350F. (regular bake setting/not fan assisted) Prepare 4-6 ramekins (4 large or 5-6 smaller) by lightly buttering or spraying with cooking/baking spray. Set aside.
  • Prepare the pears and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Measure out the milk and add the vegetable oil and vanilla to the milk. Pour into bowl with the flour mixture. Add the eggs and stir until smooth. Add the pear and stir to coat.
  • Spoon batter into prepared ramekins, dividing evenly between them. Don't over-fill, as these will rise as they bake. Fill no more than about 2/3 full! Place ramekins on a baking sheet and place in preheated oven to bake for 20 minutes.
  • While the pudding cakes are baking, prepare the topping. Melt the butter and set aside to cool. Once cooled, stir together the sugar, egg and melted (and cooled) butter until combined and smooth. *Be sure the butter has cooled, or it will cook the egg. Set aside.
  • After 20 minutes of baking, remove the pudding cakes from the oven and pour the topping mixture over-top, dividing evenly. Use a spoon to spread evenly, if necessary. Return to the oven and bake an addition 15 minutes, or until set and golden on top.
  • Allow to cool at least 5 minutes before serving warm. Serve dusted with icing sugar or alternately, with a scoop of vanilla ice cream on top. These are also good at room temperature. Refrigerate any leftovers.

Notes

Be sure to read the notes above the recipe card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 326kcal, Carbohydrates: 50g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 109mg, Sodium: 94mg, Potassium: 405mg, Fiber: 4g, Sugar: 35g, Vitamin A: 368IU, Vitamin C: 5mg, Calcium: 129mg, Iron: 1mg
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