Pear and ginger upside-down cake
2 HOURS 15 MINUTES + COOLING | SERVES 8 | EASY
butter 200g, melted golden caster sugar 1 tbsp stem ginger in syrup 5 pieces, chopped into chunks
pears 4 small, peeled, halved and cored dark muscovado sugar 200g golden syrup 100g black treacle 50g ginger syrup from the jar, 3 tbsp eggs 2 milk 250ml self-raising flour 350g ground ginger 1 tsp
• Heat the oven to 150C/fan 130C/gas 2. Line the base of a 23cm deep springform cake tin, brush with 1 tbsp of the melted butter and scatter over the golden caster sugar. Put a piece of stem ginger in the core of each pear half, then lay cut-side down on the base of the tin.
• Add the muscovado sugar, golden syrup, treacle, the rest of the stem ginger and 2 tbsp of the ginger syrup to the rest of the melted butter, and mix well.
• Beat the eggs and milk, then stir into the butter and syrup mixture. Gradually add the flour and ground ginger, mixing it to a smooth consistency.
• Pour the mixture over the pears and bake for 1 hour 40 minutes or until risen and cooked through. Leave to cool for a couple of minutes in the tin, then turn onto a wire rack to cool completely. Brush the top of the cake with the remaining ginger syrup before serving. PER SERVING 609 KCALS | FAT 23.5G SATURATES 14.2G | CARBS 89.8G | SUGARS 56.6G FIBRE 3.9G | PROTEIN 7.4G | SALT 1G