Woman_and_Home_Feel_Good_Food_-_October_2019

woman&home PASSIONATE ABOUT FOOD 65

BAKING

Pear,plumandgingercrumblecake

There are so many types of pears in season now – sweet and juicy Williams pears are great for cooking.

Serves 12 • Ready in 1 hr, plus cooling

150gunsaltedbutter
100gblacktreacle
100ggoldensyrup
275gself-raisingflour
2tspgroundmixedspice
2tspgroundcinnamon
2 free-rangeeggs,beaten
3 mediumripe pears, peeled cored
andsliced
3 ballsstemginger,roughly chopped,
2tbspsyrupreserved
3 ripeplums,destoned and sliced
for the crumble:

40gbutter,softened,incubes

30gdemerarasugar

75gplainflour

youwillneed:

20cmsquarecaketin,greased,base

lined with non-stick baking parchment

1 Gentlymeltthebutterwiththe

treacleandsyrupina panandset

asidetocooluntillukewarm. Heat the

ovento180C/Gas4.

2 Tomakethecrumble,rubtogether

alltheingredientsuntiltheylook like

breadcrumbsandsetaside.

3 In a large bowl, sift the flour

withthemixedspiceandcinnamon,

makinga wellin thecentre.Pour

theeggsintothesyrupmixture

andstir.Pourthisintothespicedflour

andmix.Finally,stirinthepearslices

andstemginger.Immediatelypour

themixtureintothecaketin,topwith

theplumsandcrumbletopping, and

bakefor45-50mins.

4 Coolin thetinand,whilestillwarm,

butnothot,drizzlewithstem-ginger

syrup.Cutintosquaresandserve

warmwiththickvanillacustard.

Perserving:Cals313, Fat 14g, Sat fat

8g, Carbs 46g

TIP

Thiscakewill

keepwellina

sealedcontainer

forupto 2

days