200g soft brown sugar
125g self-raising flour
3 pears, peeled, cored and quartered
2 eggs, beaten
1 tsp vanilla essence
1 tsp baking powder
1-2 tsp ground ginger
Method1. Melt 75g of the butter and add 75g of the sugar. Heat gently until the sugar dissolves to form a syrup.
2. Add the pears and stir gently to coat with the syrup.
3. Arrange the pear quarters on the base of a greased cake tin (c.20cm). Drizzle over a little of the syrup (or a lot if you want it extra yummy).
4. In a clean bowl cream together the rest of the butter and sugar. Gradually add the eggs and then fold in the flour with the ginger and baking powder a little at a time. If you have the right consistency it should drop off the end of a spoon in a big dollop. Add milk if too dry.
5. Spoon the cakey mixture over the pears in the cake tin.
6. Place in oven 180C/Gas Mark 4 for 40-50 minutes or until risen and golden. It should bounce back when gently pressed in the middle.
7. Allow to cool a little before turning upside down onto a plate. Drizzle with any remaining syrup once cool. Serve with ice cream, cream or creme fraiche.