Pear Upside Down Pudding Recipe
Ingredients
| 1/4 cup/60 g/2 oz demerara sugar | ||
| 8 red glace cherries, halved | ||
| 2 x 440 g/14 oz canned pear halves, drained and 1 cup/250 ml/8 fl oz syrup reserved | ||
| 250 g/8 oz butter, softened | ||
| 2 cups/250 g/8 oz self- raising flour | ||
| 1 cup/220 g/7 oz caster | ||
| Sugar | ||
| Eggs | 4 standard | |
| 1 cup/125 g/4 oz chopped walnuts | ||
| 1/4 cup/60 ml/2 fl oz maple syrup | ||
Directions
1. Sprinkle base of a greased and lined, deep 23 cm/9 in round cake tin with demerara sugar. Arrange cherries and pears, cut side down, over base (a).
2. Place butter, flour, sugar and eggs in a food processor and process until smooth. Stir in walnuts. Carefully spoon batter over fruit in tin (b) and bake at 180°C/350°F/Gas 4 for 1-1 1/4 hours or until cooked when tested with a skewer.
3. Place maple syrup and reserved pear juice in a saucepan over a medium heat and cook until syrup is reduced by half. Turn pudding onto a serving plate and pour over syrup.
2. Place butter, flour, sugar and eggs in a food processor and process until smooth. Stir in walnuts. Carefully spoon batter over fruit in tin (b) and bake at 180°C/350°F/Gas 4 for 1-1 1/4 hours or until cooked when tested with a skewer.
3. Place maple syrup and reserved pear juice in a saucepan over a medium heat and cook until syrup is reduced by half. Turn pudding onto a serving plate and pour over syrup.
Chef
