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sticky pear upside down cake

For New twelve months we decided to stay in and cook dinner dinner something specific.  Something rich, warming and noteworthy for the development.  Under no circumstances ideas all the week of indulgence that went previous than – we wanted something that may see the former 12 months out with a bang!

This pudding definitely hit the spot!

sticky pear upside down cake3sticky pear upside down cake2

It’s all the time a comfort when the highest end result seems like the picture inside the e ebook!  This is a recipe I have had my eye on for a while, able for the correct tournament, and springs from the e ebook “Annie Bell’s Baking Bible”.  You may as well see it on the internet proper right here.

sticky pear upside down cake5It’s right kind name is the wrong way up ginger cake on the other hand it was once very, very sticky, similar to a sticky toffee pudding, with a hefty dose of spices and black treacle.

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It was once now not for the faint hearted, tough on flavour and truly sweet.  Excellent with a bit of of cream poured over and a pitcher of dessert wine along.


For the topping

100g delicate subtle brown sugar

50g unsalted butter

1 400g tin of pear halves

only some walnut halves

For the cake

125g simple flour

½ tsp bicarb

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

a pinch of ground cloves

¼ tsp salt

1 egg

125g delicate subtle brown sugar

90g black treacle

125ml sour milk* (see method)

only some drops of lemon juice

50g unsalted butter, melted


Set the oven to 180C / 160 fan.  Butter and line the ground of a 20cm round, 7cm deep tin with a removable base.

To make the topping, gently melt the butter in a small pan, upload the brown sugar and stir for 1-2 mins.  Spoon into the bottom of the cake tin and spread out with the once more of the spoon.  Drain the pear halves and get ready, cut back facet down, on prime of the sugar, together with the walnuts, flat facet down, between the pears.

To make the cake, sift the flour and spices proper right into a bowl, stir inside the salt. 

Measure the milk proper right into a jug and *upload the lemon juice to sour it.  Put the egg, sugar, treacle and melted butter into a large bowl, upload the milk and blend jointly.  Fold inside the flour and spice mixture and beat for 1 minute.

Pour the combo gently over the fruit inside the tin and bake for 40-50 mins or until achieved.

Remove from the oven, run a knife around the edge and go away to cool inside the tin for 10 mins.  Release and remove the collar of the tin, position a cake stand or plate on prime of the cake and invert.  Remove the ground and the baking paper.

Serve warmth or at room temperature.

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