Now if you're looking for a new take on a classic cake then Catherine Leyden joins us now in the kitchen this morning to bake up a pear upside-down cake which is quick and simple to make.
Pear Upside Down Cake
• 175g/6oz Odlums Self Raising Flour • 125g/4oz Shamrock Golden Caster Sugar • 125g/4oz Butter or Margarine • 2 Eggs • 2 tablespoons Cold Water • Pinch of Salt
Topping • 25g/1oz Butter or Margarine • 25g/1oz Shamrock Demerara Sugar • Pinch of Cinnamon • Rind of Lemon (optional) • Tin of Pear Halves, drained • Shamrock Whole Walnuts (optional), to decorate
Method 1. Preheat oven to 190°C/375°F/Gas 5. Grease a 2 pint casserole dish with the 25g/1oz of butter/margarine. 2. Mix the demerara sugar, cinnamon and lemon rind (if used) together and sprinkle over the base of dish. 3. Arrange pear halves on top, placing whole walnuts into centre of each half if desired. 4. The sponge batter is made using all-in-one method. Put the flour, sugar, butter/margarine, eggs, water and salt into a mixing bowl. 5. Beat well until mixture is smooth and creamy. Pour into the prepared dish. 6. Bake for 25-30 minutes approx. Turn out onto serving dish and serve with custard, crème fraîche or ice cream.