In the mood for pistachios and having some fantastic Conference pears from Hayles fruit farm ( autumn was warm and dry this year, the apples and pears are fabulous ), I searched for a recipe that would accomodate both. I found one in GF, but adjusted it the way I thought would be best. It is, the next day even better!

For my small square tin I used 140 g of unsalted, roasted pistachios, shelled, 100 g of which I whizzed with 60 g of milk chocolate and 50 g of caster sugar. In KA bowl I had 100 g of self raising flour waiting, another 50 g of sugar, 100 g of soft butter. I added the whizzed ingredients and combined with 2 beaten eggs and a splash of milk.  Scraped it into the lined tin, added a few chunky pieces of pears and baked in 190 degrees for about 22-25 minutes, cooled.

Finished with a simple milk chocolate and cream glaze and the remaining 40 g of pistachios, roughly chopped and sprinkled on top. Excellent with a cup of tea on a Thursday morning, when the house is lovely, clean and quiet( toddler in the playgroup). Bliss. 🙂