Crumble-Topped Pear Bake Recipe

2 eggs
75 g/3 oz caster (superfine) sugar

40 g plain (all-purpose) flour
150 ml creme fraiche
300 ml milk
900 g/2 lb pears, thickly sliced
50 g/2 oz butter, plus extra for greasing
50 g/2 oz/1 cup fresh breadcrumbs

2.5 ml ground cinnamon

Method:

Beat the eggs and sugar until thick and pale. Beat in the flour and creme fraiche. Stir in the milk. Lay the pear slices in a buttered shallow ovenproof dish. Pour over the cream mixture. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes. Meanwhile, melt the butter in a frying pan (skillet). Add the breadcrumbs and fry (saute) until crisp and golden, stirring all the time. Stir in the cinnamon. Scatter over the cream mixture and return to the oven for about 10 minutes until set. Serve warm.