My favourite dessert of all time I just had to share
Pear and ginger upside down cake. So easy and the best dessert EVER
Ingredients (serves 16)
2 cups firmly packed brown sugar
250g butter, melted, cooled
3 (600g) packham pears, peeled, cored, cut into 2cm slices
1 cup golden syrup
2 eggs
1 teaspoon bicarbonate of soda, sifted
2 1/2 cups plain flour, sifted
2 teaspoons ground ginger, sifted
1 teaspoon mixed spice, sifted
200g light sour cream
Method
Preheat oven to 160?C/140?C fan-forced. Lightly grease a 6cm-deep, 23cm (base) square cake pan. Line base and sides with baking paper.
Sprinkle 1/2 cup sugar over base of prepared pan. Pour 1/3 cup butter over sugar. Arrange pear slices in a single layer over butter and sugar.
Place remaining butter in a large bowl. Whisk in syrup, eggs, soda, flour, ground ginger, mixed spice and remaining sugar. Stir in sour cream. Pour batter over pears. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean. Stand for 10 minutes. Turn out on to a platter. Serve.
