This is an ideal teabread to make when pears are plentiful – an excellent use for windfalls.

Serves: 6-8

Ingredients

• 25g/1oz/scant 1/3 cup rolled oats

• 50g/2oz/1/4 cup light muscovado sugar

• 30ml/2 tbsp pear or apple juice

• 30ml/2 tbsp sunflower oil

• 1 large or 2 small pears

• 115g/4oz/1 cup self-raising flour

• 115g/4oz/2/3 cup sultanas

• 2.5ml/½ tsp baking powder

• 10ml/2 tsp ground mixed spice

• 1 egg

Instructions:

1. Preheat the oven to 180ºC/350º F/Gas4. Grease a 450g/1lb loaf tin and line with non-stick baking paper. Put the oats in a large, clean bowl with the sugar, pour over the pear or apple juice and oil, mix well and leave to stand for 15 minutes.

2. Quarter, core and grate the pear(s). Add to the oat mixture with the flour, sultanas, baking powder, mixed spice and egg, then mix together thoroughly.

3. Using a wooden spoon, transfer the mixture into the prepared loaf tin and level the top. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.

4. Transfer the teabread to a wire rack and peel off the lining paper. Leave to cool completely.

Nutritional Information (Per portion):

• Energy 230Kcals/971kj

• Protein 4g

• Fat 5.4g

• Saturated fat 0.93g

• Carbohydrate 44g

• Fibre 1.9g

• Sodium 138mg