Name: Upside-Down Pear and Ginger Custard Cake Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 2 pears sliced; 40 g glace ginger sliced; 1 tsp fresh ginger grated; 1 tsp ground ginger; 125 g butter softened; 3/4 cup coconut sugar; 2 eggs; 2 cups self-raising flour; 1 1/2 cups milk; 300 g thick vanilla custard

by missmikimoto Last updated on 07/10/2019

A delicious warmly spiced cake that will banish the winter blues, this is comfort food at its best. The custard gives a beautiful pudding like moistness which is a crowd pleaser. - missmikimoto

Ingredients

2 pears sliced
40 g glace ginger sliced
1 tsp fresh ginger grated
1 tsp ground ginger
125 g butter softened
3/4 cup coconut sugar
2 eggs
2 cups self-raising flour
1 1/2 cups milk
300 g Pauls thick vanilla custard

Method

Step 1

Set oven to 180C (160C fan forced). Line a 22cm square pan with baking paper allowing a suitable overlap so as to avoid sticking on the edges of the pan.
Step 2

Line the base of your tin with the sliced pear and then top this with the glace ginger scattered about.
Step 3

Using an electric mixer combine the butter and sugar until pale and fluffy.
Step 4

Add the eggs one at a time, mixing until combined.
Step 5

Add the ground ginger, fresh grated ginger, flour and milk. Mixing until a nice smooth batter is achieved.
Step 6

Spread about 1/2 the batter into the pan and smooth over the pears. Dollop the custard over the cake evenly and continue to top with the remaining cake batter.
Step 7

Place in the oven and bake for approximately 1 hour. Test with a skewer: when it comes out clean cake is ready. When ready turn out onto your serving dish.