Pear and Sticky Toffee Bake

Serves 6

• 3 ripe pears
• 25g (1oz) butter
• 150g (5oz) dried dates
• ½ can condensed milk
• 150ml (¼ pint) water
• 110g (4oz) butter
• 150g (5oz) plain flour
• 1 level teaspoon bicarbonate of soda
• Demerara sugar for topping

Place the dates, condensed milk, water and butter in a saucepan and cook until it has formed a thick puree. Allow to cool.

Preheat the oven to 170C (325F, gas mark 3). Peel and halve the pears and scoop out the core with a teaspoon. Lay them flat side down in a buttered baking dish (either one large or six individual ones).

Add the bicarbonate of soda to the flour and mix into the date mixture thoroughly. Spread the mixture over the top of the pears and sprinkle over some Demerara sugar. Bake for 35-45 minutes.

Serve warm with butterscotch sauce and thick cream.

For the butterscotch sauce

• 275g (300g) golden syrup
• 50g (2oz) light Muscovado sugar
• 75ml (3 fl oz) double cream
• 50g (2oz) salted butter

Boil the golden syrup with the sugar until it is dissolved. Pour in the cream and bring to the boil again.

Add the butter a little at a time while whisking. Allow to cool. Serve warm with the pear and sticky toffee bake.