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

Easy

Butter (unsalted)

Billington's

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Egg(s) (free range)

Self-raising white flour is ideal for cakes, cookies and muffins, where a light and airy texture is required. The shelf life of self-raising flour is shorter than other flours as the raising agent will absorb moisture from the air over time

Allinson's Self Raising Flour

Cinnamon

Baking powder

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods. 

A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

Pear(s) (medium size)

Prunes

For the sponge 

Allinson's

Is plain flour and all-purpose flour the same thing? In answer, yes and it is a staple baking ingredient in most kitchens.
We love Allinson’s Plain White Flour as it is expertly milled from British wheat. Whilst it doesn’t contain any raising agent, like Self-Raising Flour, it is often combined with baking powder or bicarbonate of soda in a recipe to create a beautiful rise in the oven.
This flour makes a whole host of bakes from scrummy scones to pretty tarts and pastries, producing a light and delicate texture. Also, a handy ingredient to have around when thickening sauces.

Allinson's Plain White Flour

Forget other light brown soft sugars, Billington’s Unrefined Light Muscovado sugar is incomparable with its hints of unique warm honey colour and creamy fudgy flavour, making it one of the finest light brown sugars in the world.
Why do we recommend Billington’s? This sugar is a superior substitute in any recipe calling for soft brown sugar as it will add rich and deep flavour to all your bakes. Boasting the chewiest, gooiest cookies, perfect gingerbread, biscuits and a host of savoury dishes too, it screams versatility.
Billington’s unrefined sugars are produced with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.

Billington's Unrefined Light Muscovado Sugar

Porridge oats (rolled)

For the crumble topping

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

Pear and Prune Cake Recipe | How to Make Pear and Prune Cake

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.

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.

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.

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

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

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.&nbsp;Serve with custard

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Pear and prune cake

About the bake

Method

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Step 2

Step 3

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Step 5

Step 6

Ingredients

For the sponge

For the crumble topping

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