Teatime Treats Ideas
Pear and Ginger Upside Down Cake Recipe
This is a recipe for a fruity upside down cake. Upside down pudding or cake is simply that. It is a pudding or cake which is served with the sponge at the bottom and the fruit/topping at the top. Originally it was the easiest way to get the pudding from the bowl, so recipes developed where the fruit would be on the top as served.
Pear and Ginger Upside Down Cake
6 oz plain flour
1 teaspoon bicarbonate of soda
4oz black treacle
4oz soft brown sugar
1 teaspoon ground cinammon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 pint milk
Ingredients for Topping
1 can of pears in natural juice (4-5 pears)
8-12 walnut halves (according to taste)
4oz soft brown sugar
pre heat the oven to 350F.
The first thing to do is to prepare the topping (which will have to go on the bottom of the bowl). Mix/cream the butter and sugar together then mix evenly over the bottom of a 7-8inch, deep cake tin. Cut the pears into halves (if not already done) and spread these (cut side down) over the base of the tin. Place the walnuts if used between/around them.
In a separate bowl, place the flour, bicarbonate of soda, salt, cinnamon and ginger. Set this aside for the moment. In a large frying pan, heat the butter, sugar and treacle until the butter is completely melted. Do NOT boil. Then stir in the milk and the egg. Once this is mixed well, stir the liquid into the bowl containing the flour etc. Beat this mixture until smooth then pour over the pears.
Place in oven and bake for approximately one hour. Leave to cool slightly then turn out. Traditionally served with cream, ice cream or custard.
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For US to UK equivalents for food weights and measurements see this rough guide
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