Butterscotch pear and oat pudding

1. Preheat the oven to 180˚C, gas mark 4. Put the pears in a baking dish about 20cm diameter and 5-6cm tall (or a 17cm x 21cm rectangular dish). Put 70g butter, 70g sugar and a pinch of salt in a small pan and heat gently to melt. Increase the heat and bubble for 1-2 minutes, until it becomes a sticky sauce. Pour over the pears and set aside (put the empty pan to one side, too).

2. Put 70g porridge oats in a food processor and whizz until coarsely ground. Add the flour and baking powder; pulse to combine. Put the remaining 130g butter and 130g sugar in the pan used earlier, along with the oat drink; set over a medium heat until melted and combined. Add to the food processor with the eggs and whizz briefly until combined.

3. Tip the oat sponge mixture over the pears, then scatter over the remaining 10g oats. Bake in the centre of the oven for 40-50 minutes, covering after 30 minutes if browning too quickly. It’s ready when springy to the touch and a skewer inserted into the centre comes out clean – just be careful to test only the sponge, as the pears at the base will stay sticky. Leave to cool for 5 minutes, then serve warm with single cream, custard or ice cream.