Pear and ginger upside down pudding

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Serves: 0

(2 Votes) 2


  • 125g self-raising flour

  • 1 tsp baking powder

  • 1 tsp vanilla essence

  • 200g soft brown sugar

  • 1 tsp ground ginger

  • 3 pear peeled, cored and quartered

  • 2 eggs beaten

  • 200g butter


  1. 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. 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.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • pudding

  • Kids can help

  • Make Ahead

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Your comments

  • 14/11/10 20:59

    Yum. I had repeat visits from my neighbours just so they could get a second piece of this cake & plenty of recipe requests. Didn't leave my first attempt to cool for long enough so it fell apart a bit when I turned it out so 2nd time round I chilled it in the fridge first and it's come out perfectly.

  • 17/01/08 22:32

    A big hit whenever I've tried it - lots of requests for the recipe. Feels grown up but dead easy to do.