Marble pear tray bake

½ pear

100g caster sugar

100g reduced-fat baking spread

2 eggs

50g self-raising white flour

50g self-raising wholemeal flour 

1 x 5ml spoon baking powder

1 x 15ml spoon cocoa powder

Baking tin (20cm square) or foil tray, weighing scales, chopping board, sharp knife, mixing bowl, electric hand whisk, measuring spoons, small bowl, sieve, mixing spoon, fork, spatula, cooling rack.

1. Preheat the oven to 180ºC or gas mark 4.  
2. Grease and line the baking tin or foil tray.
3. Core and chop the pear into small pieces. There is no need to peel the pear. Place the chopped pear into the lined baking tin. 
4. Cream the sugar and fat together in a large bowl, ideally using an electric hand whisk, until light and fluffy.  
5. In a small bowl, beat the eggs with a fork.   
6. Add the beaten egg, a little at a time, to the fat and sugar. 
7. Sift the flour and baking powder into a bowl.
8. Fold the flour and baking powder into the mixture, a spoonful at a time. 
9. Spoon half of the plain cake mixture into the tin on top of the pear (do not spread it across the pear). 
10. Stir-in the cocoa to the cake mixture remaining in the bowl.
11. Spoon the chocolate mixture into the baking tin and then swirl the two mixtures together to create a marble effect. 
12. Place in the oven and bake for 20 minutes, until golden brown and springy to the touch.
13. Remove from the oven and allow to cool.

• Turn up the flavour: Instead of cocoa powder, try spices and fruit e.g. mixed spice or ginger and apricots. 
• Focus on fibre: Replace the white flour with 50g of wholemeal flour for an extra fibre boost. 
• When lining the baking tin it is only necessary to line the bottom. The sides can be greased with oil.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy alternative. For those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?