Yield: 1 servings
|3 tablespoons||Brown sugar|
|4 \N||Ripe pears|
|½ teaspoon||Bi-carbonate of soda|
|1 \N||Pinches cloves|
|125 grams||Brown sugar|
|2 tablespoons||Butter; melted|
1. Pre-heat oven to 180deg.C. Grease a 20cm cake tin.
2. Place butter and brown sugar in a small saucepan and heat, whilst stirring, until the butter has melted and the sugar has dissolved. This can also be done in the microwave. Pour into cake tin. Peel and core the pears.
Cut each one into quarters and arrange slices over butter and brown sugar mixture.
2. Sift together dry ingredients into a bowl. Add remaining ingredients and beat for 1 minute until the mixture is smooth. Pour over pears, being careful not to dislodge the fruit.
3. Bake for 40 minutes or until cake is cooked when tested with a wooden skewer. Stand cake in tin for 15-20 minutes before turning out onto a rack for cooling or a plate for serving. Can be served warm or cold with caramel sauce or cream.
Converted by MC_Buster.
Per serving: 1593 Calories (kcal); 56g Total Fat; (31% calories from fat); 23g Protein; 254g Carbohydrate; 328mg Cholesterol; 648mg Sodium Food Exchanges: 6½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 ½ Fat; 9 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.