Meals and Courses

Pear and Chocolate Crumble

cook 20 mins
  • 3 x 410 g (13 1/2 oz) cans pears, drained
  • 5 tablespoons dark muscovado sugar
  • 250 g (8 oz) plain flour
  • 100 g (3 1/2 oz) butter at room temperature, cut into cubes
  • 100 g (3 1/2 oz) demerara sugar
  • 100 g (3 1/2 oz) milk chocolate, very roughly chopped
  • 1 tablespoon custard powder
  • 2 tablespoons cocoa powder
  • 1 tablespoon caster sugar
  • 300 ml (1/2 pint) milk
  • Roughly chop the pears and place in a bowl, add the muscovado sugar and toss well to coat. Transfer to a large gratin dish.
  • Place the flour and butter in a food processor and pulse until coarse breadcrumbs form. Transfer to a bowl and stir in the demerara sugar and chocolate.
  • Scatter the crumble mixture over the top of the pears and place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes until just beginning to brown.
  • Meanwhile, place the custard powder, cocoa and caster sugar in a heatproof bowl and blend to a paste with about 1 tablespoon of the milk. Heat the remaining milk in a saucepan until almost boiling, then pour on to the custard powder mixture, stirring constantly. Return the mixture to the pan and bring to the boil over a gentle heat, stirring constantly, until thickened.
  • Serve the crumble hot with the chocolate custard.
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