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Pear, ginger and chocolate cobbler


Serves: 4
timePrep time: 15 mins
timeTotal time:
Pear, ginger and chocolate cobbler
Recipe photograph by Martin Poole

Pear, ginger and chocolate cobbler


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
474Kcal
Fat
20gr
Saturates
5gr
Carbs
65gr
Sugars
56gr
Fibre
9gr
Protein
9gr
Salt
0.6gr

Sarah Randell

Sarah Randell

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.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

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.

See more of Sarah Randell’s recipes

Ingredients

  • 5-6 pears, about 1kg in total
  • a generous pinch of ground ginger
  • 1 tbsp light brown soft sugar
For the topping:
  • 50g plain flour
  • 25g ground almonds
  • 3 tbsp demerara sugar, plus extra for sprinkling
  • 2 tsp baking powder
  • 4 tbsp natural yogurt
  • 50g butter, melted
  • 75-100g dark ginger chocolate (50% cocoa solids), roughly chopped
  • 2 tbsp flaked almonds, for sprinkling

Step by step

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

    Tip

    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.

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

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