Chocolate trifle

Preheat oven to gas 120C, 250f or gas 1/2 and line a baking sheet with grease proof paper. Prep the decoration:without peeling or coring them slice the two pears very thinly from the top to the bottom. In a frying pan dissolve the sugar in 3 1/2 floz water over a medium heat. Bring to the boil then simmer for 3 mins. Remove from the heat, add the pear slices and leave for 2 mins. Remove with a spatula, place on the baking sheet and place in the oven 1 1/2 hours until golden.

Meanwhile, peel, core and quarter the remaining six pears. Heat 1 pt water with 3 1/2oz sugar in a large pan, stirring until the sugar is dissolved. Add the pears and simmer for about 8 mins until they are just tender. Drain and set aside to cool.

In a pan over a gentle heat, cook the raspberries and the remaining 4tbsp sugar until the berries just start to soften. Drain a spoonful on kitchen paper and reserve for decoration. Set the rest aside to cool.

Place half the sponge fingers in a glass bowl. Arrange half the pears on top and cover with half the raspberries. Repeat this layer again.

Make the custard: Melt the chocolate in the microwave then leave to cool. Pour the custard into a large bowl and stir in the melted chocolate. Lightly whip the cream and fold into the custard. Pour over the trifle and chill until set.

Stand pear strips in the centre of the trifle, sprinkle over the reserved raspberries and chopped plain chocolate.