Photo: David Holifield
Upside-down pear & ginger cake
10 ingredients
Serves 9
openrecipes
Everyone's favourite pud, turned into a clever cake recipe
Estimated Nutrition (whole recipe, rough)
936
Calories
28g
Protein
26g
Fat
148g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp golden caster sugar
- 2 eggs
- 250ml milk
- 350g self-raising flour
- 3 small pears , halved and cored - put a piece of stem ginger in the core of each half
- 1 tsp ground ginger
- 200g butter , plus 2 tbsp melted butter for the tin
- 200g unrefined dark brown sugar
- 1 tbsp golden syrup
- 3 pieces stem ginger , chopped, plus 2 tbsp ginger syrup from the jar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes