Chocolate and pear upside-down pudding

Soft sponge cake and canned pears make a classic combination in luscious pudding–just add creamy chocolate custard for the perfect finishing touch

Ingredients
Butter or margarine, for greasing
410g can pear halves in juice, drained
10 glace cherries
125g butter, softened
125g light sugar
2 large eggs, beaten
2 tbsp milk
150g self-raising flour
25g cocoa powder
2 tbsp chocolate sauce
Chocolate custard, to serve

Preparation

Step1
Preheat the oven to 180/C Gas 4. Grease and baseline a 20cm Victoria sandwich tin.
Arrange the pear halves, cut-side down, over the base and tuck a cherry underneath each one. Set aside.

Step2
In a mixing bowl, beat the butter and sugar until pale and creamy. Gradually beat in the eggs, milk and 2 tbsp of the flour and cocoa over the top and fold in using a large metal spoon.

Step3
Spoon the cake mixture over the pears and smooth the top, covering the fruit completely. Put on a baking tray.

Step4
Bake for 35 to40 minutes until the sponge has risen and is firm to the touch. Leave to cool in the tin for 5 minutes before turning out onto a serving plate. Drizzle with the chocolate sauce or serve on plates decorated with a swirl of chocolate sauce. Serve warm with chocolate custard.

Serves 6
Preparation time 15 minutes
Cooking time 40 minutes
5 minutes to cooling
Fat per serving 22g
Calories per serving 430

Spaghetti with sweet peppers

To perk up your pasts, try adding honey and red vinegar to an otherwise traditional vegetarian sauce. The sweetened juices simply ooze flavor
Ingredients
2 red onions, finely sliced
2 tbsp red wine vinegar
4 tbsp olive oil
2 garlic cloves, crushed
2 large red peppers, deseeded and finely sliced
2 large yellow peppers, deseeded and finely sliced
Salt and freshly ground black pepper
450g spaghetti
1 tbsp clear honey
Torn fresh basil, to garnish

Preparation

Step1
Toss the onion in 1 tbsp of the vinegar and set aside for 5 minutes. Drain.

Step2
Heat 3 tbsp of the oil in a pan and cook the onion, garlic and peppers over a low heat for 12 to 15 minutes, stirring occasionally, until softened.

Step3
Meanwhile, bring a pan of lightly salted water to the boil and cook the spaghetti, according to the packet instructions.

Step4
Drain the pasta and toss in the remaining olive oil.

Step5
Stir the remaining vinegar and the honey into the pepper mixture, bring to the boil and simmer for 1 minute. Season well.

Step6
Add the pepper mixture to the spaghetti and toss to mix. Serve each portion with some freshly ground black pepper and torn basil leaves.

Serves 4
Preparation time 25 minutes
Fat per serving 16g
Calories per serving 590

Cinnamon toast with grilled apples

Layer up spicy toast triangles and tangy apple rings with topping of sweet maple syrup for an impressive dessert that’s just irresistible!


Ingredients

57g butter
1 tsp ground cinnamon
3 tbsp maple syrup
4 thick slices white bread, crusts removed
4 eating apples, peeled, cored and cut into thick rings
Juice of 1 lemon
Cinnamon sticks, to decorate
Fresh mint, to decorate
Ground cinnamon, to decorate
4 tbsp ricotta cheese
Preparation
Step 1
Melt 50g of the butter in a pan, add the ground cinnamon and 1 tbsp. of maple syrup and stir.

Step 2
Preheat the grill and lightly toast the bread on both sides. Remove from the grill and spread one side with the syrup mixture. Return to the grill and cook for a few seconds until the syrup topping is golden and bubbling. Set aside and keep warm.

Step 3
Toss the apple rings in the lemon juice. Melt the remaining butter in a pan. Heat a nonstick grille or frying pan, drizzle with a little of the butter and add a few apple rings, pressing each one into the griddle or pan. Cook for 1 to 2 minutes on each side until tender. Remove with a slotted spoon, set aside and keep warm while cooking the rest of the apple rings.

Step4
Cut the toast into triangles. Arrange layers of toast and apple on warmed plates. Drizzle with the remaining syrup, decorate with cinnamon sticks, fresh mint and a sprinkling of ground cinnamon and serve immediately with a spoonful of ricotta on the side of each plate

Serves 4
Preparation time 30 minutes
Ft per serving 20g
Calories per serving390