Chocolate and pears make a heavenly couple.
Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 1/2 oz (125 g) soft butter or margarine||1 3/4 oz (50 g) Fairtrade cocoa|
|6 oz (175 g) golden caster sugar||1 3/4 oz (50 g) Fairtrade plain chocolate, chopped|
|4 large eggs, beaten||2 fresh Fairtrade pears, peeled, cored, and chopped|
|9 oz (250 g) self-raising wholemeal flour||5 fl oz (150 ml) milk|
Preheat the oven to 180°C/350°F/Gas Mark 4. Base-line an 18cm (7-in) springform cake tin and grease the sides with butter.
Cream the fat with the sugar until light and fluffy.
Beat the eggs in gradually, adding a little of the flour each time.
Fold in the cocoa, chopped chocolate, and pears. Add the milk to the mixture and combine.
Pour the batter into the prepared cake tin, place it in the oven, and bake for about 30 minutes.
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