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
Fabulous, changed the treacle to syrup. Served hot yesterday. Serving cold with custard today. - 03 Mar 2017
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