About this recipe: The base of the cake tin is covered with melted butter and brown sugar to create a gorgeous caramelised topping on the pears when you turn this cake upside down to serve.
It tasted delicious but the batter leaked out of my loose bottomed tin. - 01 Feb 2014
I made this in a hurry for an impromptu Sunday dinner as for pudding I'd nothing much in other than tinned pears. I used a loose bottomed fluted cake tin and placed it on a baking tray and as there were more pears than i used for the topping I chopped the rest up and mixed them in the cake. It took a while longer to cook than stated and it turned out of the tin great despite me forgetting to grease it. I served this with double cream when it was still just slightly warm, in a word it was delicious, everyone commented on how nice it was. Definite hit and one that I will make again very soon. It was moist and didn't need the added pears but I do think it worked. Great recipe. - 01 Feb 2016
I managed to avoid the leaking with cooking paper in my tin. The treacle was a little over bearing I found. Just to clarify, did you mean (Black)Treacle or Golden Syrup? I had problems with the cooking times too, using a fan assisted oven, so had a mini collapse and ended up burning the top crust but as it was an upside down cake I just cut it off. I will be revisiting this recipe however and attempting it with golden syrup instead. - 17 Mar 2015