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Upside-down pear cakes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create delectable mini pear cakes with creamy custard filling.
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
  • 20.00 gm self-raising flour
  • 80ml (1/3 cup) skim milk
  • 18.40 gm vegetable oil
  • 125ml (1/2 cup) no-fat vanilla custard
Instructions:
  • Preheat your oven to 200C. Brush four 9cm round ramekins (250ml capacity) with melted butter to grease them lightly. Sprinkle the bases of the ramekins with 1 1/2 tablespoons of sugar and top with a slice of pear.
  • In a medium bowl, mix the remaining sugar and flours. Create a well in the center and add the combined egg, milk, and oil. Whisk with a fork until smooth.
  • Divide the batter evenly into ramekins. Bake in a preheated oven for 15 minutes or until golden brown. Invert onto serving plates, drizzle with any leftover syrup, and enjoy with custard.

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