British

Pear & Ginger Upside-Down Cake

Name: Pear & Ginger Upside-Down Cake
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 10 servings
Cuisine: british
Ingredients: 5 firm ripe pears, peeled, halved and cored; 500ml water; 100g sugar; 60g butter; 80g dark brown sugar; 125g butter; 100g dark brown sugar; 100g black treacle (molasses); 100g golden syrup; 2 large eggs; 240ml milk; 250g self-raising flour; 1 teaspoon bicarbonate of soda; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; A pinch of salt

Halved poached pears set in a dark caramel at the bottom of the tin, with a sticky treacle and ginger sponge baked over the top. Turned out warm so the pears and caramel crown the cake.

1 hr 30 mins

Getting Somewhere

Serves 10

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Nutrition per serving

380

Calories

Protein

58g

Carbs

15g

Fat

Ingredients

Serves10

5 firm ripe pears, peeled, halved and cored
500ml water
100g sugar
60g butter
80g dark brown sugar
125g butter
100g dark brown sugar
100g black treacle (molasses)
100g golden syrup
2 large eggs
240ml milk
250g self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
A pinch of salt

How to make it

1. Poach the pears Bring the water and sugar to a simmer, add the pear halves and poach gently for 8–10 minutes until just tender but still holding their shape. Lift out and drain.

2. Make the caramel Heat the oven to 180°C (350°F, 160°C fan). Grease a deep 23cm round cake tin, preferably not loose-bottomed, and line the base with baking paper. Melt the butter and sugar together until bubbling and pour into the tin. Arrange the pear halves cut side down in a ring in the caramel, stalk ends pointing to the middle.

3. Make the sponge In a pan, melt the butter, sugar, treacle and golden syrup together, then let it cool for 5 minutes. Whisk in the eggs and milk. In a big bowl, mix the flour, bicarb, spices and salt, then pour in the wet mixture and whisk to a smooth, runny batter.

4. Bake Pour the batter carefully over the pears. Bake for 45–50 minutes, until risen and a skewer in the middle comes out clean.

5. Turn it out Leave in the tin for 10 minutes, then run a knife round the edge, put a plate over the top and flip it over in one go. Lift off the tin and peel off the paper. Spoon any caramel left in the tin back over the pears.