Special Diet

  • 4 ripe pears, peeled, cored and sliced
  • 125 g (4 oz) plain flour
  • 25 g (1 oz) cocoa powder
  • 2 teaspoons baking powder
  • 150 g (5 oz) caster sugar
  • 200 ml (7 fl oz) milk
  • 75 g (3 oz) butter, melted
  • 1 egg, lightly beaten
  • 250 ml (8 fl oz) water
  • 200 g (7 oz) light brown muscovado sugar
  • 1 tablespoon cocoa powder, sifted
  • 1 teaspoon vanilla extract

Arrange the pear slices in the bottom of a greased 1.5 litre (2½ pint) ovenproof dish.

Sift the flour, cocoa powder and baking powder together into a large bowl and add the caster sugar, milk, melted butter and egg. Beat with a hand-held electric whisk until smooth and creamy, then pour over the pears.

Combine all the sauce ingredients in a saucepan and heat over a low heat, stirring, until the sugar has dissolved. Bring to the boil, then pour over the pudding.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes until the sponge is risen. Leave to stand for 3–4 minutes before serving. Serve with custard or vanilla ice cream.

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