woman&home PASSIONATE ABOUT FOOD 57
Whatbettertwistis therethan
turninganalreadygoodpud into
a super-yummy one?
Serves 8 • Ready in 45 mins
4 smallripepears, peeled, halved
andcored
100gunsaltedbutter,softened
100glightmuscovadosugar
2 mediumfree-range eggs
75mlmilk
75gself-raisingflour
50gdarkchocolate (70% cocoa),
melted
1tspvanillaextract
40gcocoa
forthechocolatedrizzle:
50gdarkchocolate(70% cocoa)
1tbspgoldensyrup
youwillalsoneed:
20cm loose-based tin
1 Heatovento180C/Gas4.Grease
thetin.Arrangethepearhalves,cut-
sidedown,onthebottomofthetin.
2 Ina largebowl,beatthebutter
andsugaruntilpaleandthick.
Graduallybeatintheeggsandmilk
witha littleoftheflour.Stirinthe
meltedchocolateandvanillaextract,
thenfoldintheremainingflourand
thecocoa.Spoonthechocolatemix
overthepearsandsmoothwitha
paletteknife.Bakefor25-30mins
oruntilspringytothetouch.
3 Forthedrizzle,heatchocolate
andsyrupina bowlovera pan
ofbarelysimmeringwateruntil
melted.Stirtocombine.Turncake
outontoa plate(pearsfacing up)
andaddthedrizzle.
Perserving:Cals316,Fat 17g, Sat
fat 10g, Carbs 37g
Reallychocolateypear
upside-down cake
Blueberry
andapple
crispycrumble
Thisgluten-freecrumbletopping
meanseveryonecanenjoy this
autumnal classic.
Serves 6 • Ready in 40 mins
60ggluten-freebrown bread (we
usedGenius)
60gcornmealorpolenta
60gbutter,cubed
60ggluten-freejumbooats
60ggoldencastersugar
2 cookingapples
60ggoldencastersugar
200gblueberries
2tbsp crème de cassis or water
1 Heatovento190C/Gas5. Tomake
thecrumbletopping,putthebread
intoa processorandwhizztomake
crumbs.Addthecornmeal,and
butterandwhizzuntilcombined.Tip
intoa bowlandstirin oatsandsugar.
2 Peel,quarter,coreandslicethe
cookingapplesandputintoan
ovenproofdish.Addsugar, berries
andcassis,orwater.
3 Sprinklethecrumble over the fruit.
Bakefor 30 mins.
Perserving:Cals303, Fat 10g, Sat
fat 5g, Carbs 42g
TIP
Blackberries
wouldalsobe
delicious
here
TIP
Ifyoucan’tfind
ripepears,just
opena tin
instead!