So there was no surprise on the telly the other night ,in Fat v Sugar ,that 2 doctors told us that it is the 50:50 fat and sugar ratio that make things taste so heavenly! So here is a 50:50 pud that will put pounds on the hips but a smile on your face !
You cannot go wrong with syrupy pears, dark chocolate and buttery crumble with a splosh of cream. I am drooling just thinking about it as truly was delicious. We have Nigel Slater to thank again for this recipe which can be found at http://www.dailymail.co.uk/home/you/article-2209928/Recipe-Pear-chocolate-oat-crumble-The-Kitchen-Diaries-II-Nigel-Slater.html
However for ease
Nigel Slater’s Pear and oat chocolate crumble
ripe pears 850g ( roughly 4 large pears)
golden caster sugar 50g
For the crumble:
plain flour 45g
demerara sugar 45g
jumbo oats 3 tbsp
water or milk a couple of tbsps
dark chocolate 80% cocoa 50g
Peel the pears, rubbing them with lemon juice to stop them discolouring, then cut them in half and discard the stalks. Scoop out the core and pips with a teaspoon.
Melt the butter over moderate heat. As it starts to sizzle, add the sugar and pears and let them colour lightly. As they soften, let the sugar caramelise here and there. Tip the pears and their juices into a 1.5-litre baking dish. Set the oven at 180C/gas mark 4.
Make the crumble: rub the butter into the flour with your fingertips or use a food processor. When the mixture looks like coarse breadcrumbs, stir in the sugar and oats. Add a tbsp of water or milk and shake until it forms gravel-sized lumps. Chop the chocolate into small pieces then fold it through the crumble. Tip the mixture over the pears, leaving the surface quite rough. Bake for 40-45 minutes, until lightly coloured.