Pear Upside Down Pudding
|Demerara sugar||2 Ounce (1/4 Cup / 60 Gram)|
|Glace cherries||8 , halved (Red Colored)|
|Canned pear halves||28 Ounce, drained and 1 cup / 250 milliliter /8 fluid ounce syrup reserved (2 Cans, 14 Ounce / 440 Gram Each)|
|Pear syrup||8 Fluid Ounce (1 Cup / 250 Milliliter, Reserved)|
|Butter||8 Ounce, softened (250 Gram)|
|Self raising flour||8 Ounce (2 Cups / 250 Gram)|
|Caster sugar||7 Ounce (1 Cup / 220 Gram)|
|Chopped walnuts||4 Ounce (1 Cup / 125 Gram)|
|Maple syrup||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
1. Sprinkle base of a greased and lined, deep 23 cm/9 in round cake tin with demerara sugar. Arrange cherries and pears, cut side down, over base (a).
2. Place butter, flour, sugar and eggs in a food processor and process until smooth. Stir in walnuts. Carefully spoon batter over fruit in tin (b) and bake at 180°C/350°F/Gas 4 for 1-1 1/4 hours or until cooked when tested with a skewer.
3. Place maple syrup and reserved pear juice in a saucepan over a medium heat and cook until syrup is reduced by half. Turn pudding onto a serving plate and pour over syrup.