Nashi Pear Upside-down Gingerbread Pudding
- 50 g butter
- ½ cup brown sugar + ¾ cup brown sugar, extra
- 2 Tbsp golden syrup + 1/3 cup golden syrup, extra
- 3-4 nashi pears, peeled, quartered
- 2 cups self-raising flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 2 eggs
- 1 cup milk
Preheat the oven to 160ºC. Line a 23cm cake pan with baking paper. Melt together the butter, first measure of brown sugar and golden syrup, stirring to make a smooth mixture.
Remove the cores from pears and slice each quarter into 3 slices. Arrange the pear slices in a decorative pattern over the lined base of the pan. Pour over the caramel mixture.
In the bowl of a food processor, place the flour, baking soda, ginger and second measure of brown sugar and pulse until well mixed. Add the eggs, milk and second measure of golden syrup and blend until smooth and golden.
Pour the gingerbread mixture over the pears. Bake for 40 to 50 minutes until a skewer can be removed cleanly from the centre. Leave to cool for at least 10 minutes before inverting onto a serving plate.
Serve with ice cream, custard or whipped cream. Drizzle with golden syrup if desired.
Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.
By Food Magazine