Chocolate and pear flapjack crumble
- 6 ripe pears
- 100g cook’s dark chocolate, about 50% cocoa solids
- 1 rounded tsp ground cinnamon
- 1 tbsp cornflour
- 2 tbsp caster sugar
- 25g butter, diced, plus extra to grease
For the flapjack crumble
- 100g plain flour
- 25g porridge oats
- 75g demerara sugar
- 75g cold butter, diced
- 100g hazelnuts, roughly chopped (you want to keep them nice and chunky)
- 1 tbsp golden syrup
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Peel and core the pears, cut them into chunks and put them in a bowl. Break the chocolate into squares and add them to the bowl with the cinnamon, cornflour, sugar and butter. Toss together, then tip the mix into a buttered ovenproof dish, about 20cm x 28cm (about 2.5-litre capacity). Sprinkle 3 tablespoons of cold water over the top.
- Rinse and dry the bowl and now make the crumble in it. Tip in the flour, oats and sugar and add a pinch of salt; mix together. Scatter the butter pieces over the top and, using your fingertips, rub the butter into the dry ingredients until you have something that resembles breadcrumbs – it doesn't matter if you have a few bigger lumps here and there. Stir in the nuts. Set aside at this point if you're making the pud ahead.
- Dissolve the golden syrup in a cup with 2 tablespoons of hot water from the kettle then drizzle this over the crumble topping; toss briefly to mix before spooning the crumble over the fruit. Transfer the pudding to the oven to bake for 35-40 minutes or until golden. Leave to stand for 10 minutes before serving with custard