Pear and Chocolate Pudding

Using tinned pears helps to prevent them from discolouring, but you can use fresh if you prefer.

Hands-on time 10min, plus resting. Cooking time 15min. Serves 4 3 medium eggs

75g light brown soft sugar 50g self-raising flour 25g cocoa powder 50g ground almonds 4 tinned pear halves in juice, drained

15g flaked almonds Icing sugar, to dust

1 Preheat oven to 180°C (160°C fan) mark 4. Using a handheld electric whisk, beat eggs and brown sugar in a large bowl until very thick, about 5min. Sift over flour and cocoa powder, add ground almonds and carefully fold together using a large metal spoon.

2 Scrape into a round ovenproof pie or serving dish, about 20.5cm across, and arrange the pears on top. Scatter over the flaked almonds and bake for 15min, until just set. Allow to sit for a few min, then lightly dust with icing sugar and serve. PER SERVING 318cals, 12g protein, 14g fat

(3g saturates), 34g carbs (24g total sugars), 4g fibre