Pear Chocolate Flapjack Crumble Recipes

PEAR & CHOCOLATE FLAPJACK CRUMBLE

Steps:

• Heat oven to 180C/160C fan/gas 4. Drain the pears (keeping the syrup) and cut each half in half. Tip into a dish or ovenproof pan about 22cm across. Drizzle 2-3 tbsp of the syrup from the can over them.
• Melt the butter and syrup in a saucepan, then stir in the oats and a pinch of salt. Quickly mix in the chocolate, but don't let it melt. Tip the mixture over the pears.
• Bake for 30 mins until golden and crisp. Cool for 5 mins before serving with some double cream or ice cream, if you like.

PEAR & CHOCOLATE FLAPJACKS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Brush a 20 x 20cm square baking tin with butter, then line with two strips of baking parchment (see How to Line a Cake Tin).
• Weigh the butter and sugar into a large saucepan. Add the honey and a pinch of salt to the pan. Place the pan on the hob and turn the heat to medium. Stir carefully while the butter and sugar melt; once it's bubbling, turn off the heat and leave to cool for 5 mins.
• Meanwhile, place a large mixing bowl on the scales and weigh the oats.
• Open the can of pears and drain off the liquid through a sieve (save the liquid for another recipe, see below). Dry the pears on a little kitchen paper and chop them into small pieces. Add the pear pieces to the oats.
• Carefully pour the melted butter and sugar mixture into the bowl along with the oats and pears. Stir until well combined.
• Tip the oat mixture into the lined baking tin and press down with the back of your spoon to make a flat, even surface. Use oven gloves to carefully place the tin in the oven on the middle shelf. Bake for 25-30 mins until golden brown.
• Wearing oven gloves, carefully remove the tin from the oven and place on a cooling rack.
• Break the chocolate into small pieces and put in a small bowl. Microwave for 30 seconds, then stir and microwave for another 15 seconds, or until the chocolate has melted. Drizzle the chocolate over the flapjacks. Leave to cool completely, then remove the flapjacks from the tin and cut into nine or 12 pieces.