Directions:
- Rub together flour, baking powder, semolina, castor sugar and butter in a mixing bowl until the mixture resembles crumbs.
- Cut in beaten egg and water or milk until the mixture forms small moist ball of dough. Take 2/3 of the mixture, lightly knead an dpress out to fit a 20 x 30cm slice tin.
- Spread with Boyensberry jam, arrange sliced pear evenly over jam. Scatter with remaining crumbled dough.
- Cook at 180c or moderate oven for 25-30mins or until golden. Cool on a wire rack, cut into 12 pieces. Serve warm as a dessert with custard, yoghurt or cream, any leftovers will make popular lunch box fillers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 935.94 Kcal (3919 kJ) | ||
| Calories from fat | 417.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.36g | 71% | |
|---|---|---|---|
| Cholesterol | 134.98mg | 45% | |
| Sodium | 1068.09mg | 45% | |
| Potassium | 464.47mg | 10% | |
| Total Carbs | 121.96g | 41% | |
| Sugars | 39.83g | 159% | |
| Dietary Fiber | 9.71g | 39% | |
| Protein | 10.5g | 21% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 4.2mg | 23% | |
| Calcium | 249.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 292.04 Kcal (1223 kJ) | ||
| Calories from fat | 130.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.46g | 71% | |
|---|---|---|---|
| Cholesterol | 42.12mg | 45% | |
| Sodium | 333.27mg | 45% | |
| Potassium | 144.92mg | 10% | |
| Total Carbs | 38.05g | 41% | |
| Sugars | 12.43g | 159% | |
| Dietary Fiber | 3.03g | 39% | |
| Protein | 3.28g | 21% | |
| Vitamin C | 1.3mg | 7% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.3mg | 23% | |
| Calcium | 77.9mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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