The recipes


Ginger, Pear and Chocolate Pie


Ingredients: 16 portions


Prepare the Shortcrust Pastry and spread it into the base of the baking cups, keeping the edge very high. Blend the sponge cake mix with water as indicated in the product instructions and enrich with cocoa then put this mix into the baking cups.
Lay a pear in the centre so that it sinks almost halfway down.
Bake at 160°C for about 20 minutes.
Bake and serve by sprinkling with powdered sugar.