325g caster sugar
4 pears, peeled, quartered, cored and sliced
175g self-raising flour
1 tspn baking powder
125g butter, melted
1 tspn vanilla extract
You need a 20cm springform round cake tin
Preheat oven to 180C/gas4, .
Put 150g sugar in a pan and add 3 tablespoons of water. Dissolve the sugar over a gentle heat, then turn up the heat and boil until the sugar turns a rich amber colour. Swirl the pan but don't stir. Pour the caramel into the base of the prepared tin which you've lined with baking paper which comes up the sides a little. Let it cool, then arrange the pear slices in a circle pattern on top.
Sift the flour and baking powder together. Add the rest of the sugar, and stir till mixed.. Add the melted butter, eggs, milk and vanilla, then mix at high speed for 1 minute to make a smooth batter. Pour over the pears and bake for 40 minutes to 1 hour.
Cool for 10 minutes in the tin, then turn onto a wire rack and serve still warm.
It's a delicious dessert. The cake has a nice soft texture, then you have the juicy pears with the moreish toffee topping.