This is nice as cake or you could eat it warm with custard for a pudding.
100g stork or whatever margarine you use
125g soft brown sugar
1 x 411g tin Pear halves in juice, drained
50g peanut butter
115g self raising flour
75g natural yoghurt
Pre heat oven to 180C/gas 4
Line the base of a 20cm shallow cake tin.
Mix together 25g of the margarine with 25g of the sugar then spread it over the base of the lined tin.
Arrange the pears, rounded side up, in the tin.
Beat together the rest of the margarine and sugar with the peanut butter until creamy.
Beat the eggs into the mixture one at a time, adding a spoonful of flour with the second one.
Gently beat in the rest of the flour and yoghurt, until just combined.
Pour over the pears and bake for 35 minutes or until a skewer inserted comes out clean.
Leave in the tin fo 5 minutes, then turn out onto a plate to serve.