Serves 4

Chocolate sauce:

1 cup cream

200g white chocolate, chopped

Fritters:

2 eggs

1 cup Lancewood double cream vanilla yogurt

¼ cup milk

2 cups cake flour

4 Tbs Huletts yellow sugar

2 tsp baking powder

4 pears, sliced thickly

Sunflower oil for frying

4 Tbs Huletts yellow sugar

1 tsp ground cinnamon

Heat the cream, then add the chocolate and leave to melt.

Whisk the eggs, yoghurt and milk then add flour, sugar and baking powder then mix well to combine.

Dip the pear slices into the batter, then drop into hot oil and fry until golden brown.

Drain on kitchen paper to remove excess oil.

Mix together the sugar and cinnamon, then toss the fritters into the cinnamon sugar to coat.

Serve with the chocolate sauce on the side.