Pour over the cake mixture. Poke the chocolate and nuts into the batter. Bake for 30 minutes. Serve warm with ice cream or cream.

Refrigerate for another 40 minutes. For the pear and chocolate filling, place the chopped pear in a pan with the sugar. Cook over a medium heat for about 20-30 minutes, or until the pear is soft ...

The smell of this Pear Bread Pudding wafting through your kitchen ... casserole consisting of cinnamon-raisin bread, raw ...

Got loads of leftover chocolate? Chuck it into this super-gooey, gut-healthy brownie dish from Dr Joan Ransley at Love Your Gut. Is there anything better than finding yourself over Twixmas with a ...