(with thanks to Nigella)
Drained pear halves from large (c 830g) tin
125 grams plain flour
25 grams cocoa powder (I'm not sure this is enough - experiment with more)
125 grams caster sugar
1 teaspoon baking powder
150 grams soft butter
2 teaspoons vanilla extract
2 large eggs
¼ teaspoon bicarbonate of soda
*There's no way these dry ingredients on their own will make a 'soft dropping constituency'. I added milk to mine (as per the lemon drizzle cake). You'll need to experiment to see what works for you - I started with 70ml and added a little more to achieve the desired mix.
Preheat the oven to 200°C/180°C Fan and grease a 22cm / 8½ inch square ovenproof dish with butter.
Arrange pear halves on the base of the dish.
Put all the remaining ingredients in a food processor and blitz until you have a batter with a soft dropping consistency.
Spread the brown batter over the pears and bake in the oven for 30 minutes.
Let stand out of the oven for 5 or 10 minutes and then cut into slabs. Serve with chocolate sauce, cream or vanilla ice cream.