Caramelised pear and chocolate upside-down cake
- 40g unsalted butter, plus extra for greasing
- 225g soft light brown sugar
- 415g tin Del Monte Pear Halves in Juice, drained and thickly sliced (use the juice for drinks or in another recipe)
- 150g self-raising flour
- 40g cocoa powder
- 50g plain chocolate, melted
- 2 medium eggs
- 75ml vegetable oil
- 200ml buttermilk
Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a 20cm round cake tin (not a loose-bottomed tin) and line with baking paper.
Melt the butter in a nonstick frying pan. Add 100g of the sugar and cook over a low heat, stirring continuously, until it dissolves. Add 2tbsp cold water and cook for 1-2 mins, whisking until the mixture becomes a smooth, thick caramel. Pour into the tin and arrange the pear slices on top.
Stir together the flour, cocoa and remaining sugar.
Put the melted chocolate, eggs, oil and buttermilk in a jug and beat together well.
Stir the flour and chocolate mixtures together to combine, then pour over the pears.
Bake for 40-45 mins, or until a skewer inserted into the centre comes out clean.
Cool the cake in the tin for 5 mins before turning out onto a serving plate, so the pears are on top. Remove the baking paper. It’s best served while still warm but also delicious eaten cold.