Upside down pear pudding with vanilla custard

Serves: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour


  • 3 Beurre Bosc pears, peeled, halved and cored
  • 1 cup caster sugar
  • 3 cups water
  • 3 tablespoons soft brown sugar
  • 175g soft unsalted butter
  • 3/4 cup caster sugar
  • 4 eggs
  • 1 cup sifted self-raising flour
  • 1 teaspoon sifted baking powder
  • 3 teaspoons cinnamon
  • 100g ground almonds
  • Vanilla custard to serve


Heat the oven to 180˚C. Line a 23cm cake tin with nonstick baking paper.

Put the caster sugar and water into a saucepan and gently cook until the sugar dissolves. Add the pear halves to the pan. Gently cook the pears for 10 minutes or until tender. Remove from the syrup using a slotted spoon and cool. Throw away the syrup.

Sprinkle the cake tin with the brown sugar and arrange the pears cut side down over the sugar.

In a large bowl cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, along with 1 tablespoon of flour, beating well between each addition. Fold through the remaining flour, baking powder, cinnamon and almonds.

Spoon over the pears and smooth the surface. Bake in the oven for 50 – 55 minutes or until skewer inserted into the pudding comes out clean. Remove from the oven and carefully turn out onto a serving plate. Cut into slices and serve with vanilla custard.