I have a ridiculous number of books in my house, ranging from making sugar fairies to Tietz Clinical Biochemistry! The overwhelming number, however, are cookery books, particularly baking books. I have bookcases lining the main wall in my dining room, a bookcase on the landing, one in my bedroom, one in Ben’s room, two in the spare room and even one in the attic!
The majority of my cookery books have little pieces of paper in them showing me were my favourite recipes are. This recipe is result of pinching ideas from a number of books. It is deliciously moreish, looks lovely and works equally well as a pudding with a dollop of cream.
- 6 ripe conference pears
- 12oz SR flour
- 9oz margarine
- 9oz caster sugar
- 3 free range eggs
- 4oz dark chocolate chunks
- 0.5 freshly grated nutmeg
- 1tsp ground cinnamon
- Pre-heat the oven to 180C /160C fan /gas mark 4. Line 2 bread tins.
- Peel, core and dice THREE pears.
- Cream the caster sugar and margarine together.
- Beat in the eggs
- Mix in the flour and spices
- Add the diced pear and chocolate.
- Peel, core and slice the remaining pears.
- Divide the mixture between the bread tins then place pear slices across the top.
- Push the slices slightly into the mixture
- Bake for 45-55 minutes.