Mulled wine pear upsidedown cake A recipe Sweet, satisfying and utterly irresistible
How to make
Mulled wine pear upside-down cake Ingredients for poaching • • • • •
3 ripe pears 250ml of mulled wine 50g sugar 1 clove dried cranberries (if you’ve got them hanging about, but not essential) • orange zest
Ingredients for cake • • • • •
175g butter 175g sugar 175g s/r flour 3 eggs 3 tbsp milk
––––––––––––––––––– Here is what do to with all your leftover mulled wine (which I LOVE but not many other people seem to!) This makes a lovely aromatic moist cake, which if you’re feeling very christmassy and decadent goes very well with a dark chocolate sauce.
Halve and core the pears and place in a saucepan. Pour over liquid. If it doesn’t cover them completely, add more water. Keep the liquid at a low simmering temperature for about 20 minutes (you don’t want the pears to disintegrate). Then take off and allow to completely cool in the liquid, in the fridge. You can do this the day before if you like, they’ll be even tastier. Grease and line a baking tin (20cm is a good size) with greaseproof paper and pre-heat oven to 180 c/gas mark 4. Cream butter and sugar, then add eggs, sift and fold in flour, then add milk to give it a nice moist consistency (it should drop slowly off a spoon). Arrange the pears to cover the bottom of the baking tin, then cover with the mixture, smoothing it down at the top. Cook for 45 minutes, or until a toothpick comes out dry. Then carefully (CAREFULLY. This is danger time for me), flip the cake out of its tin onto the cooking rack. Dust cake with icing sugar. Enjoy!
Jenny Xxx
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