Name: Upside Down Pear Pudding with Vanilla Custard
Prep time: 30 min
Cook time: 1 h
Ingredients: 3 beurre bosc pears, peeled, halved and cored; 1 cup caster sugar; 3 cups water; 3 tbsp soft brown sugar; 175g soft unsalted butter; 3/4 cup caster sugar; 4 eggs; 1 cup sifted self-raising flour; 1 tspn sifted baking powder; 3 tspn cinnamon; 100g ground almonds; Vanilla custard to serve

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Heat the oven to 180°C. Line a 23cm cake tin with non-stick baking paper. Put the caster sugar and water into a saucepan and gently cook until the sugar dissolves
Add the pear halves to the pan. Gently cook the pears for 10 minutes or until tender
Remove from the syrup using a slotted spoon and cool. Throw away the syrup. Sprinkle the cake tin with the brown sugar and arrange the pears cut side down over the sugar
In a large bowl cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, along with 1 tablespoon of flour, beating well between each addition
Fold through the remaining flour, baking powder, cinnamon and almonds
Spoon over the pears and smooth the surface. Bake in the oven for 50 - 55 minutes or until skewer inserted into the pudding comes out clean
Remove from the oven and carefully turn out onto a serving plate. Cut into slices and serve with vanilla custard

Heat the oven to 180°C. Line a 23cm cake tin with non-stick baking paper. Put the caster sugar and water into a saucepan and gently cook until the sugar dissolves
Add the pear halves to the pan. Gently cook the pears for 10 minutes or until tender
Remove from the syrup using a slotted spoon and cool. Throw away the syrup. Sprinkle the cake tin with the brown sugar and arrange the pears cut side down over the sugar
In a large bowl cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, along with 1 tablespoon of flour, beating well between each addition
Fold through the remaining flour, baking powder, cinnamon and almonds
Spoon over the pears and smooth the surface. Bake in the oven for 50 - 55 minutes or until skewer inserted into the pudding comes out clean
Remove from the oven and carefully turn out onto a serving plate. Cut into slices and serve with vanilla custard

Heat the oven to 180°C. Line a 23cm cake tin with non-stick baking paper. Put the caster sugar and water into a saucepan and gently cook until the sugar dissolves
Add the pear halves to the pan. Gently cook the pears for 10 minutes or until tender
Remove from the syrup using a slotted spoon and cool. Throw away the syrup. Sprinkle the cake tin with the brown sugar and arrange the pears cut side down over the sugar
In a large bowl cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, along with 1 tablespoon of flour, beating well between each addition
Fold through the remaining flour, baking powder, cinnamon and almonds
Spoon over the pears and smooth the surface. Bake in the oven for 50 - 55 minutes or until skewer inserted into the pudding comes out clean
Remove from the oven and carefully turn out onto a serving plate. Cut into slices and serve with vanilla custard