This might look like a cake but has the consistency of a lovely moist pudding and the taste of Autumn.
Preheat your oven to 190ºC (375ºF). Butter a shallow cake tin and sprinkle breadcrumbs over the butter, shaking out any excess crumbs. Beat 2 eggs with 120ml (4 fl oz) of milk. Add 185g (6½ oz) of caster sugar and then 170g (6 oz) of plain flour. Peel, core and thinly slice 900g (2 lbs) of pears and mix them into the batter. Spread the batter into the cake tin and dot with some butter and a few whole cloves. Bake for 50 minutes and definitely serve warm (it will become firm and rubbery when cold).
michelle picker cooks 