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120Total Time
20Prep Time
1Bake Time

Pear and prune cake

1 Reviews

About the bake

Pear and prune crumble cake as featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.

120Total Time
20Prep Time
1Bake Time


  1. Step 1:

    Pre heat oven to 180°C (fan 160°C, gas mark 4. Grease a 9 inch spring form cake tin with extra butter, and line with baking paper.

  2. Step 2:

    For the sponge; cream the butter and caster sugar together in a large bowl until light and fluffy, using a mixer on medium-high speed.

  3. Step 3:

    Add the eggs, one at a time, still beating until all incorporated. Sift in the flour, cinnamon and baking powder and fold gently using a large metal spoon.

  4. Step 4:

    Fold in the vanilla extract and add the prunes. Peel and roughly chop the pears into chunks before adding to the mixture.

  5. Step 5:

    For the crumble, place all the crumble ingredients in a bowl and with your fingers rub until you have a rough crumb mixture.

  6. Step 6:

    Scatter the top of the sponge generously with the crumble. Bake in the preheated oven for 60 minutes. Leave to stand for 5 minutes, then remove the sides of the tin and peel away the paper. Serve with custard


  • For the sponge

    • 100g Butter (unsalted)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 4 Egg(s) (free range)
    • 200g Allinson's Self Raising Flour
    • 2 tsp Cinnamon
    • 2 tsp Baking powder
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 4 Pear(s) (medium size)
    • 250g Prunes
  • For the crumble topping

    • 125g Allinson's Plain White Flour
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 50g Butter (unsalted)
    • 1 tsp Cinnamon
    • 50g Porridge oats (rolled)

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