Pear and Ginger Upside Down Pudding (with pecans)
Ingredients
- 175 gr. (6 oz.) self-raising flour
- 1 tsp. bicarbonate of soda
- pinch salt
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 2 tsp. chopped crystallised ginger
- (or to taste)
- 75 gr. (3 oz.) butter
- 110 gr. (4 oz.) soft brown sugar
- 110 gr. (4 oz.) black treacle
- 150 ml. (¼ pt.) milk
- 1 egg, beaten
- 50 gr. (2 oz.) butter
- 110 gr. (4 oz.) soft brown sugar
- 12 approx. pecan halves
- 2 tins pear halves (you will need approx. 10 halves)
- Preheat oven to 180ºC. Grease the sides of a loose-bottomed, deep-sided 22 cm. (8½") round tin.
Method
This pudding is nice and moist and when turned out, a butterscotch sauce coats the pears and pecans.
Begin by making the Topping. Beat together the sugar and butter until nice and creamy. Spread evenly, with the back of a metal spoon, onto the base of the tin. Arrange the pear halves, cut side down, over the top and fill in the gaps with the pecan nuts. Leave to one side.
Sift the flour, bicarbonate of soda, salt, ginger and cinnamon into a large bowl. Stir in the chopped crystallised ginger. Leave to one side.
Heat the butter, sugar and treacle, slowly, in a pan, until the butter has melted - do not boil - take off the heat.
Add the milk and beaten egg to the dry ingredients and pour in the melted mixture. Beat well until nice and smooth. Pour over the pear topping in the tin.
Bake for about 40/45 minutes - until a cake tester comes out clean. Leave to cool slightly then turn out into a serving dish or onto a large plate.
Serve with custard sauce or cream.
Note: You can make this in advance and reheat in a hot oven (180ºC), covered with tin foil, for 10 minutes or so.
Variation:
Use pineapple chunks or rings in place of the pears. These also go well with the ginger sponge.