Step 1
Put the apple and pears into a saucepan with the lemon juice, sugar and 100ml (4fl oz) water. Simmer gently for about 10 minutes, until tender. Set aside.

Step 2
Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk to make a smooth batter.

Step 3
Heat a small pancake pan or heavy-based frying pan, then add a tiny knob of Trex, swirling it around the pan until melted. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip the pancake over to cook the other side. Cook 6 pancakes in total, adding a little Trex to the pan before cooking each one.

Step 4
Lay out the pancakes and share the fruit between them, folding them into triangles or rolling them up. Arrange in a baking dish, cover with foil and keep warm in a low oven (150°C/fan oven 130°C/Gas Mark 2).

Step 5
Put the chocolate, golden syrup, cocoa powder, cornflour and milk into a heavy-based saucepan. Heat gently over a low heat, stirring constantly with a small whisk or wooden spoon, until thickened, smooth and glossy. Serve with the pancakes.