Our favourite stall owner at the Adelaide Central Markets gave us some pears that were still firm but the skin was quite blotched.
125g butter
60g sugar
2 heaped tb golden syrup
125g SR flour
2 eggs
2 tbsp milk
2-3 pears, peeled and sliced
2 tablespoons golden syrup
2-3 tb grated fresh ginger
Grease and line a 22cm round cake tin or a square tin.
Heat oven to 180 C.
Heat oven to 180 C.
Carefully spread the 2 tb of golden syrup on the paper in the base of the tin and arrange pear slices over the top.
Place softened butter, sugar & 60g golden syrup in a bowl and beat until light and fluffy. I used an electric mixer but a whisk would be ok too.
Add one egg at a time and whisk in between both additions.
Sift flour & grated ginger into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
Add the milk, the sponge should have a 'dropping consistency' at this stage.
Spoon mixture over the sliced pears in the cake tin.
Bake in oven for 30-35 minutes or until an inserted knife comes out of the sponge clean.
Allow to cool a bit before removing from tin. Turn upside down and pull off the paper (it will come off easily and no mess in the pan) and serve with hot custard.
Place softened butter, sugar & 60g golden syrup in a bowl and beat until light and fluffy. I used an electric mixer but a whisk would be ok too.
Add one egg at a time and whisk in between both additions.
Sift flour & grated ginger into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
Add the milk, the sponge should have a 'dropping consistency' at this stage.
Spoon mixture over the sliced pears in the cake tin.
Bake in oven for 30-35 minutes or until an inserted knife comes out of the sponge clean.
Allow to cool a bit before removing from tin. Turn upside down and pull off the paper (it will come off easily and no mess in the pan) and serve with hot custard.
Adapted from a Jamie Oliver recipe.
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