- 1 tbsp lemon juice
- 115ml milk
- 60g butter
- 100g standard flour
- pinch of salt
- ½ tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp grated nutmeg
- 1 large (size 7) free-range egg, lightly beaten
- 120g soft brown sugar
- 120g treacle
- 40g butter
- 100g soft brown sugar
- 3 perfectly ripe small pears, peeled, halved and cored
- Line a 20cm diameter cake tin with baking paper. Preheat oven to 180°C (regular).
- To make the topping, melt butter in a small saucepan over gentle heat, Add brown sugar and cook, stirring, until smooth. Pour into prepared tin. Arrange pears in tin cut side down.
- To make the cake, stir lemon juice into milk and set aside. Melt butter and leave to cool for 5 minutes. Sift flour, salt, bicarbonate of soda and the spices together into a large bowl. In a large bowl or jug lightly beat the egg with a fork, then mix in the lemon and milk mixture, melted butter, sugar and treacle. Make a well in the dry ingredients, pour in the liquid and beat together for 1 minute, until smooth. Pour batter over the pears in the tin.
- Bake for 40-50 minutes in the preheated oven, until a good deep golden brown and slightly springy to the touch; the centre should still be a fraction wobbly. Cool in the tin for 20 minutes.
- Serve warmish with ice cream, whipped cream or crème fraiche.
- 1 x 20 cm dia cake
- Put walnut halves in the topping with the pears