• 5 pears, about 1kg in total
  • 1 generous pinch of ground ginger
  • 1 tbsp light brown soft sugar

For the topping:

  • 50 g plain flour
  • 25 g ground almonds
  • 3 tbsp demerara sugar, plus extra for sprinkling
  • 2 tsp baking powder
  • 4 tbsp natural yogurt
  • 50 g butter, melted
  • 75 g dark ginger chocolate (50% cocoa solids), roughly chopped
  • 2 tbsp flaked almonds, for sprinkling


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. For the cobbler topping, mix together the flour, ground almonds, demerara sugar, baking powder and a pinch of salt. Whisk in the yogurt and melted butter.

  2. 2

    Peel and core the pears, then slice them thickly lengthways. Arrange the slices in a 20-24cm round or square ovenproof dish, toss with the ground ginger, brown sugar and 2 tablespoons of water.

  3. 3

    Stir the chopped chocolate into the cobbler mixture, then dollop evenly over the pears.

  4. 4

    Sprinkle with the flaked almonds and extra demerara sugar. Bake for 30-35 minutes or until lightly golden. Serve warm.


    Kitchen secret: serve this comforting pudding with a scoop of vanilla ice cream.

Nutritional Details

Each serving provides
  • Energy 2127kj 508kcal 25%
  • Fat 22.6g 32%
  • Saturates 10.5g 53%
  • Sugars 54.6g 61%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

65.1g carbohydrate 8.9g fibre 6.8g protein

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