175 g Butter; softened (6oz)
175 g Golden caster sugar; (6oz)
3 md Size eggs
1 ts Vanilla essence
3 Rocha pears; peeled, cored and chopped
175 g Self-raising flour; sifted (6oz)
50 g Deluxe dark chocolate; (2oz)
1 ts Icing sugar; sifted
Preheat the oven to 160 degrees C/325 degrees F/Gas Mark 3.
Cream together the butter and sugar until pale and creamy.
Gradually beat in the eggs, mixing well between each addition. Stir
in the vanilla essence and pears.
Fold in the flour, then spoon the mixture into a lightly greased 1
litre (2 pint) ring tin or a deep 20cm (8 inch) cake tin.
Bake in the preheated oven for approximately 50 minutes - 1 hour,
until golden and firm to the touch.
Allow to stand in the tin for 5 minutes, then turn out onto a wire
rack until cold.
Melt the chocolate and drizzle over the cake. When set, dredge with
icing sugar.
