pear & ginger upside-down cake

This cake would make a delicious pudding with custard and cream.





100g butter

3/4 cup brown sugar

3 pears, peeled, halved and cored (or use 1 x 410 g tin)



Melt butter, add brown sugar. Place pears face down in a 20cm prepared tin. Pour sugar mixture over the pears and place cake batter on top.



150g butter

1/2 cup brown sugar

1 egg

2 tbsp golden syrup

1 1/2 cups plain flour

1/4 tsp. cinnamon

1 tsp. ground ginger

1 1/2 tsp. baking powder

1/2 tsp. ground cloves

1/4 tsp. salt

1 tsp. baking soda

1/2 cup hot water

1/4 cup crystallized ginger, finely chopped

3/4 cup chopped pears, fresh or canned



Cream butter and sugar. Add egg. Mix well and add syrup. Blend all together.  Sift together dry ingredients. Fold in half to the creamed butter mixture, then half the hot water. Repeat. Finally, add ginger and pears. Bake at 180degC for 11/2 hours or until skewer comes out clean.