Ingredients

• Oil to grease
• 2 medium pears, unpeeled, sliced
• 1 cup frozen raspberries
• 3/4 cup soft brown sugar
• 115 g (3/4 cup) reduced fat spread
• 2 eggs
• 1 cup self raising flour
• 1/2 tsp ground ginger
• 2/3 cup apple puree

Directions

Lightly grease a 20 cm round cake tin. Line with greaseproof paper. Overlap pear slices in the base of tin. Add berries.

Pre-heat oven to 180ºC. Place sugar, spread, eggs, flour and ginger in a large bowl. Beat ingredients until smooth and creamy. Fold in apple.

Spoon mixture over fruit. Cover evenly. Bake in oven for 35 mins until firm. Cool before removing from tin. Serve with reduced fat custard.