Pear & Ginger Upside-Down Pudding recipe

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6 oz.  flour                                     
½ pint milk.
1 tsp. bicarb. of soda                     
1 egg - beaten
½ tsp. salt                                       
1 tsp. ground ginger
1 tsp. ground cinnamon
3 oz. butter
4 oz. soft brown sugar
4 oz. black treacle.

TOPPING.

2  oz. butter.                                 4 oz. soft brown sugar
8 – 12 walnut halves                    1 medium can pears in natural juice             
                                                   (approx. 4 pears)

Prepare the topping: cream together the butter and sugar and spread evenly over the bas of an 8” deep cake tin.  Arrange the pear halves on top. (cut side down) and place the walnuts around them.

Put the flour, bicarb. of soda, salt, ginger and cinnamon in a large bowl.

In a pan, heat the butter, sugar and treacle until melted, but do not boil.

Stir in the milk and egg.  Beat the liquid ingredients into the flour until smooth, pour over the pears.

Bake approx. 1 hour. 350 degrees.

Turn out and serve warm with whipped double cream.

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