3/4 cup sugar
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
One 15-ounce can pears in light syrup
1/2 cup oil
2 large eggs
3 ounces Stilton, crumbled
2 ounces walnuts, chopped and toasted, see Cook's Note
Thinly sliced cucumber twists, for garnish
Fresh dill sprigs, for garnish
Cream Cheese Cucumber Dill Topping, recipe follows
1/2 medium cucumber, peeled
2 cups cream cheese
2 tablespoons chopped fresh dill
To toast the walnuts, preheat the oven to 400 degrees F. Arrange the walnuts on a sheet pan and bake for about 10 minutes.
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