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Pear & Ginger ‘Upside Down Under’ Cake


This Pear & Ginger Upside Down Cake recipe is part of my ‘winter white’ photo series, I’m branching out from my, what I call ‘medieval styling’ with its moody tones. Although my preference is for the darker photos with their depth and shadows I think I need to expand my repertoire and try new lighting and styling. I have never been very good producing the bleached white photo effect that is so popular, I have no idea why I find it much harder, probably because I still have a lot more to learn which is why I am starting a new photography course tomorrow. I hope over the next month you will be able to notice improvements in my photography but at this stage I am wanting to jump straight back into that medieval look!

Winter would not be the same without heart warming, spicy puddings that stick to your ribs. Take advantage of all the seasonal pears and make a ginger upside down cake. You don’t need to peel the pears, why throw away the fibre that is important in our diets. It may not win you Masterchef leaving the skin on but once baked in the cake the skins go soft, you don’t even notice you have left them on.
Serves 8-10

4 small to medium pears
50g unsalted butter
80g dark muscovado sugar
100g black treacle or molasses
100g runny honey
2 free range eggs, lightly beaten
150g self-raising flour
2 tsp ground ginger

Preheat the oven to 180C/350F/ gas mark 4.
Grease and dust with flour a round cake tin 22cm in diameter.
Sprinkle the tablespoon of moscovado sugar on the base of the tin.
Slice and core the pears.
Arrange pears around the tin, stalk end of pear to the centre.
Melt together the butter, 80g sugar, treacle and syrup either in a pan or microwave, then allow to cool.
Add the eggs to the sugar and whisk with electrical whisk.
Sift together the flour and ginger then add to the mixture and stir until smooth.
Pour into the greased tin to cover the pears and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Serve as is or with custard, ice cream or cream.

And here’s a pic from our local beach; winter surfing.


19 Comments Post a comment
  1. Looks delicious!

    July 7, 2012
  2. Yum…pear & ginger a match made in heaven & I love the photo…I find the white so much easier than taking the dark photos!

    July 7, 2012
  3. Look forward to seeing your photography evolve. Hope you enjoy the course.

    July 7, 2012
  4. Thats a really nice looking tarte tatin!
    And I think I would not have the nerves surfing at this time, its so cold I think it was 5 this morning

    July 8, 2012
  5. That’s a beautiful looking cake.

    July 8, 2012
  6. A wonderful upside-down cake! That combination of flavors is heavenly.



    July 8, 2012
  7. Pear and Ginger mmmmmmmmm. I absolutely love ginger cake! Lovely post.

    July 8, 2012
  8. These photos are beautiful! And the cake looks delicious! Pear and ginger, yum!

    July 8, 2012
    • peasepudding #

      Thank you Riley

      July 9, 2012
  9. That looks wicked good. I love how the pears trap the juice!

    July 8, 2012
    • peasepudding #

      Nice hey, all that brown sugar and pear juice!

      July 9, 2012
  10. Ohh, your cake looks absolutely delicious! I adore pears, always waited to get some of the old tree in my father`s garden…
    And I have to admit that I always liked your photo-style that was not too dark.. sometimes all the “whitened” photos look all the same, this “vintage-shabby-stlye-white”..

    July 9, 2012
  11. That’s funny I was going to bake something similar at the weekend (but didn’t) – such a wonderful winter cake or dessert. Where’s your photography course?

    July 9, 2012
  12. Photography class?! What a great idea!!! We should never stop learning otherwise we will be left behind! Mind you there is nothing wrong with ‘medieval” 🙂

    July 10, 2012
  13. I made this years back, adapted from Cuisine mag. Surely looks delicious.

    July 10, 2012
    • peasepudding #

      Yes, it’s not the first time I have made it, one of my winter faves, but my recipe definitely has its roots firmly in the traditional English Jamaican Cake recipe.

      July 13, 2012
  14. Jos B. #

    This looks amazing! I’d have to stop myself from eating the whole thing. I love how clear the instructions are and how you listed the ingredients so they could be seen easily. Great Post!

    July 11, 2012
  15. Think it´s a stunning photo to go with a stunning recipe!

    July 14, 2012
  16. Ooh, I love pear and ginger together in a beautiful cake! It’s funny about photography styles- I find the moody dark shots really difficult to achieve but seem to over white-wash my pics with ease. Your photo looks delectable 🙂

    July 15, 2012

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