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Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
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.
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.
Stir the chopped chocolate into the cobbler mixture, then dollop evenly over the pears.
Serve this comforting pudding with a scoop of vanilla ice cream, or make a simple ginger Chantilly cream – see our step-by-step video for the recipe.
Sprinkle with the flaked almonds and extra demerara sugar. Bake for 30-35 minutes or until lightly golden. Serve warm.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our