Ingredients

450 g (1 lb) Allinson Wholemeal SR Flour, sifted
1 pinch salt
250 g (9 oz) butter, diced
350 g (12 oz) Billington’s Golden Granulated Sugar
4 large eggs, beaten
4 large pears, peeled, cored and sliced
200 g (7 oz) blueberries

Preheat oven to 190C, 375F or gas mark 5. Grease a 20 ½ cm (8 in) round tin and line base with baking paper.

Rub flour, salt and butter together until mix looks like breadcrumbs. Add 250 g (9 oz) of sugar and beaten egg. Stir well. Spoon half of mix into bottom of tin, then top with most of pears and blueberries (keep some fruit aside for decoration). Sprinkle with around half of remaining sugar. Spoon over remainder of mix and arrange reserved fruit on top, pressing down slightly. Top with sugar. Bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted in the middle comes out clean. Cool and remove from tin.

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