Preheat the oven to 160?C/325?F/Gas Scar 3.

Cream together the butter and sugar until pale and creamy.

Gradually beat in the egg, mixing well between each augmentation. Stir in the
vanilla essence and pears.

Fold in the flour, then spoon the mixture into a lightly lubricated 1 l (2
pint) ring tin or a rich 20cm (8 edge) cake tin.

Bake in the preheated oven for some 50 proceedings - 1 minute, until
golden and firm to the hint.

Allow to stand in the tin for 5 transactions, then turn out onto a wire rack
until inhuman.

Melt the chocolate and drizzle over the coat. When set, dredge with icing
clams.