This was eaten with yesterday's baguette. To revive old bread (not sliced), run the loaf very quickly under cold water and put it in a hot oven for about 10 minutes. Eat straight away.
Last night I spotted 4 pears in the fruit bowl that were 'on the turn'. I peeled and sliced them, put them in an ovenproof dish, covered them with chocolate sponge mixture and baked for about 30 minutes at 170/ gas 4 until 'set' (see note below). Result - chocolate pear pudding, served hot with cream or cold in slices.
Note: Don't wait for the middle bit to set or the sponge around the edges will be dry. The middle is therefore the best bit, kind of chocolate-saucy and rich.
100g caster sugar
75g self raising flour
1 teaspoon baking powder
25g cocoa powder
Cream the butter and sugar together and fold in the dry ingredients (you may need to sieve the cocoa powder).