Getting Competitive

Julie Neal
Thu 19 Oct 2023

As is annual tradition at SGM-FX, every January we hold a Bake-Off competition.  I’ve been lucky enough to have been placed a few times but imagine my delight (and amazement!) when I was voted 1st prize this year for my blueberry and pear galette.  If you like a not too sweet, easy to make, treat, here’s the recipe to try it yourselves.


  • 75g (3oz) softened butter (plus extra for greasing)
  • 75g (3oz) caster sugar
  • 115g (4oz) self-raising flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 x 400g tins pear halves in natural juice
  • 150g (5oz) fresh blueberries
  • 2-3 tbsp redcurrant jelly


  • Preheat the oven to 200°C/180°C Fan/Gas 6.
  • Grease a 28cm fluted loose-bottomed tin.
  • Measure the butter, sugar, flour, baking powder, eggs and vanilla into a bowl. Beat together until smooth. Spread the mixture to cover the base of the tin.
  • Drain the pear halves and cut each one lengthways into three long strips. Dry with kitchen paper. Arrange cutside-down over the surface of the batter. Scatter the blueberries in between the pear strips and bake in the preheated oven for 20–25 minutes, until the sponge is lightly golden brown and well risen.
  • To glaze, melt the redcurrant jelly in a small saucepan over a low heat. Brush over the hot sponge and the fruit to give a shiny glaze.
  • Leave until just cool enough to handle, then remove from the tin and cut into wedges. Best served warm with cream or crème fraîche.


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