Upside-down pear and ginger cake

A beautiful cake, that goes down a treat at dinner parties and picnics


Upside-down pear and ginger cake

  • 2 hours
  • Serves 9
  • EASY

PER SERVING 538 kcals, protein 6.6g, carbohydrate 79.9g, fat 23.5g, saturated fat 14g, fibre 1.9g, salt 0.95g



  • butter 200g, melted
  • golden caster sugar 1 tbsp
  • stem ginger 4 pieces chopped into chunks
  • pears 3 small, peeled, halved and cored
  • unrefined dark brown sugar 200g
  • golden syrup 150g
  • ginger syrup from the jar 2 tbsp
  • eggs 2
  • milk 250ml
  • self-raising flour 350g
  • ground ginger 1 tsp
  • 1. Heat the oven to 150C/130C/gas 2. Base line a deep 20-22cm square cake tin, brush with 1 tbsp of the melted butter and scatter over the golden caster sugar.
  • 2. Put a piece of stem ginger in the core of each pear half then put flat side down on the base of the tin. Add the dark brown sugar, golden syrup, the rest of the stem ginger and the ginger syrup to the rest of the melted butter and mix well.
  • 3. Beat the eggs and milk then stir into the butter and syrup mixture. Gradually add to the flour and ground ginger, mixing it to a smooth consistency.
  • 4. Pour the mixture over the pears and bake for about 1 hour 45 minutes or until risen and cooked through. Cool then turn out and cut into squares.