Pear and Berry Cobbler Cake

• Caramelised pears
• 100g butter
• ¼ cup brown sugar
• 3 pears, peeled cut into quarters, core removed
• Batter
• 1½ cup self-raising flour
• 125g butter, melted
• 1 cup brown sugar
• 1 tsp baking powder
• 1 lemon, zest
• 1 cup milk
• 1 egg
• 1 tsp vanilla essence
• 1 tsp cinnamon
• 1 punnet raspberries
• 1 punnet blueberries
• Icing sugar, to serve

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This recipe is created by Adrian Richardson for Tefal in partnership with Good Chef Bad Chef.

1. Preheat the oven to 180ºC fan-forced. 2. Heat an oven-proof pan on medium heat. Add butter, brown sugar and pears. Swirl the pears in the butter and sugar, leave to caramelise and lightly colour for a few minutes. 3. In a large bowl, add all the wet and dry ingredients and combine them with a whisk until you have a smooth batter. Fold through the berries. 4. Pour the batter over the caramelised pears, smooth over the pears. Place the pan in the oven, and bake for 30 minutes or until golden brown on top. Leave to cool in the pan for a few minutes. 5. Turn out onto your serving plate, and dust with icing sugar to serve.