This one made a great home for stale cookies and stale oatcakes at the same time. The quantities here made for quite a wet pudding with a fudgy texture so go for a wide dish that keeps the mixture no more than 2-3cm deep. Else try adding something like oats to give a slightly firmer, dryer texture.
I used a squeezy chestnut spread in this instead of any sugar. This spread sits among my enthusiastically purchased breakfast spreads (or my ‘pâtes à tartiner’ as the French would more poetically say) that are inevitably used at a frustratingly slow rate, so any chance to offload tablespoons of the stuff must be taken.
Serves 6
Equipment
- Small food processor
- Ovenproof dish or tin about 20cm square (or equivalent surface area) and min 5cm deep
Ingredients
| Stale Chocolate Cookies | 100 | grams |
| Stale Oatcakes (or oats, more than 30g for a dryer cake-like texture) | 30 | grams |
| Conference Pear | 1 | |
| Egg | 1 | |
| Milk | 200 | millilitres |
| Butter | 50 | grams |
| Chocolate Powder | 50 | grams |
| Chestnut Spread | 50 | grams |
| Vanilla Essence | 1 | teaspoon |
Method
- Place the cookies in the food processor and pulse to a fine crumb.
- Add the oatcakes and pulse again to combine.
- Add the butter in small cubes and pulse briefly to distribute.
- Place in a mixing bowl and add the remaining ingredients – milk, egg, vanilla essence, cocoa powder and your choice of sweetener (chestnut spread, sugar, syrup or nothing if you prefer something less sweet).
- Peel, core and dice the pear into 1cm-ish chunks. You don’t want them too large as this recipe makes a thin cake – more like a torte than a big chunky wedge of cake.
- Stir to combine – no need to beat or fold or anything fiddly like that.
- Pour into your greased oven dish and bake at 180c for about 30mins, until just set.
- Serve warm or cold – we had ours for dessert with a baked fig and half a vanilla cornetto. Don’t ask.
Save-it Sarah's Off Piste Recipes 