Pears in a Blanket

Step 1: Place flour, butter and sour cream in a food processor and blitz until it just starts coming together.

Step 2: Tip the dough onto a sheet of cling film and push it into a flattened disc, wrap and place in the fridge for half an hour.

Step 3: Peel the pears, cut them in half lengthways and scoop out the core with a melon baller.

Step 4: Combine the prunes and walnuts and press into the hollowed out cores of the pears.

Step 5: Turn the pears core side down on to a lined baking sheet.

Step 6: Cut the pastry in half and return one half to the fridge for another use. Preheat the oven to 180C.

Step 7: Roll out the remaining pastry as thin as you can without it tearing.

Step 8: Cut into six rectangles that will cover each pear, drape them over each half and press around the edges to cloak tightly.

Step 9: Prick the pastry with a fork to allow the steam to escape and then brush with egg wash.

Step 10: Bake for 30 minutes or until golden brown.

Step 11: Serve with a drizzle of rice malt syrup and cream if you wish.