Upside-down Pear and Gingerbread Pudding

This is easier to make than it looks. I'm warning you - the crunchy caramel topping is very moreish.

Ingredients

Topping:
50g butter
90g soft brown sugar
1 large can pear halves, well drained on kitchen paper
8 pecan halves

Pudding:
60g shortening
120g flour
scant 1/4 teaspoon of salt
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 egg
90g golden syrup
120g soft brown sugar
115ml milk, soured with 1 teaspoon lemon juice

clotted or whipped cream for serving


Method

Make the topping first. Melt the butter in a small pan, then add the brown sugar. Cook gently for 1-2 minutes, stirring until smooth. Pour into the base of a 20cm square cake tin. Place the pears on top, cut side down, positioning a pecan nut in each pear cavity.

Melt the shortening and leave it to cool. Sift the flour, salt, bicarbonate of soda and spices together three times then put them in a bowl. Break the egg into a second bowl, beat lightly then blend in the golden syrup, brown sugar, soured milk and shortening. Stir into the dry ingredients then, with a wooden spoon, beat for 1 minute, or until smooth. Pour on top of the pears.

Bake the gingerbread for 40-45 minutes, in an oven preheated to 180°C (350°F) on regular bake (not fan bake). Cool in the tin for 10 minutes, loosen from the sides and invert onto a serving plate. Serve warm, or at room temperature, with clotted or whipped cream.

Serves 6-8