Upside down pear cakes

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How to make Upside down pear cakes

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • Melted butter, to grease
  • 200g (1 cup, firmly packed) brown sugar
  • 1 ripe Josephine pear, peeled, cored, cut into 4 slices crossways
  • 75g (1/2 cup) plain flour
  • 2 tablespoons self-raising flour
  • 1 egg, lightly whisked
  • 80ml (1/3 cup) skim milk
  • 1 tablespoon vegetable oil
  • 125ml (1/2 cup) no-fat vanilla custard

Method

  • Step 1 Preheat oven to 200C. Brush four round 9cm (base measurement), 250ml (1-cup) capacity ovenproof ramekins with melted butter to lightly grease. Sprinkle 1 1/2 tablespoons of the sugar over bases of ramekins and top with a slice of pear.
  • Step 2 Combine the remaining sugar and flours in a medium bowl. Make a well in the centre and add the combined egg, milk and oil. Use a fork to whisk until smooth.
  • Step 3 Pour the batter evenly among ramekins. Bake in preheated oven for 15 minutes or until golden. Remove from oven and turn onto serving plates. Drizzle with any remaining syrup and serve with custard.

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