Pear and Ginger Upside Down Cake

Sticky delicious caramel, soft juicy pear, and a light sponge with a gentle hum of ginger.

It’s that time of year, frosty mornings, long dark nights and cravings for comfort food.

This cake is perfect with custard as a dessert, or just enjoy a slice along with a cup of tea or coffee.

Use pears that are not too soft and mushy, so they will stay in tact during baking.

Yummy as a tea time treat.

Ingredients

For the caramel

1 Orange (juice, keep the zest for the sponge)

60 Grams Butter

330 Grams Brown sugar

For the cake

4 Pears

1 Tsp Ground ginger

3 Eggs

375 Grams Plain flour

2 1/2 Tsp Baking powder

220 Grams Sugar

250 ml Vegetable oil

125 ml Milk

Method

  1. Add the sugar, butter, and orange juice to a pan. Bring to boil, ans simmer for 2-3 minutes until caramel begins to thicken. Allow to cool slightly
  2. Add the sugar, oil, orange zest, eggs to a bowl and with an electric whisk until throughly combined
  3. Then add the flour, baking powder, and groung ginger gradually. Half way through adding the other ingredients add the milk.
  4. Whisk until the batter is thoroughly combined
  5. Peel and core the pears, cut into thick slices or quarters . Arrange in the bottom of a well greased 9 inch spring form cake tin
  6. Cover the pears with the caramel, then add the cake batter on top.
  7. Bake in an oven preheated to 220 degrees for 10 minutes, reduce the heat to 180 degree and bake for a further 55 minutes, or until a skewer comes cleanly out of cake.
  8. Allow to cool completely before removing from the tin

Garlic Bread Vegetable Bake

I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.

Note to self, stop buying too much stuff at the market.

This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.

Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.

Crunchy Cheesy Perfection

I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.

Ingredients

1 Tbsp Olive oil

250 Grams Brussels sprouts

150 Grams Cavelo Nero (or Kale)

1 Pepper

1 Onion

175 Grams Mushrooms

2 Courgettes

400 Grams Cream cheese

250ml Vegetable stock

1/2 Tsp Smoked paprika

Handful of parsley

25 Grams Butter

2 Cloves of garlic

50 Grams Cheddar Cheese

1 Baguette

Method

  1. Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
  2. Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
  3. Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
  4. Mix until thoroughly combined
  5. Crush or mince the garlic and combine with butter
  6. Slice the baguette into 2cm slices, and spread with the garlic butter
  7. Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
  8. Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown