Playing with the Ginger and Pear cake Recipe

You might remember I made up the ginger and Pear upside down cake last week.

Narelle liked it and said she made some with apples and froze a few for desserts in advance and that gave me an idea :)

I took the original recipe and changed it to double quantities with a couple of tweaks my idea was to make individual pudding type cakes for desserts, I used my pyrex mini pie dishes and upped the level of brown sugar and butter in the base from what the original recipe called for, till it looked good and even and I put a double layer of pear and then the batter on top.

They turned out better than I could have imagined.

Served with some cream or ice cream Oh Yum!

My second variation was to dice the pear and mix it through the remaining batter and I cooked this in a loaf tin. This tastes good but isn't really 'right'. The texture of the cake is too light to have surprise pear suspended in it, I will eat it without hesitation but its not one I'd make for an occasion IYKWIM.

The recipe I used was :-

close to 300g butter ( I know )

180g brown sugar

120g plain flour

40g wholemeal flour

1 1/2 tsp baking powder

4 tsp ginger

2 eggs

1/3 cup milk.

( remember this is a double quantity which made 4 individual pudding cakes and a small cake in a loaf tin.

The original batter recipe was

150 g of butter
60 g brown sugar
80 g flour
1 tsp baking powder
2 tsp ginger
1 egg

Cook at 160deg for about 30 mins.

I finished crocheting my Cherry Ripe cowl which is what I planned to share today but I left it too late to snap a pic so will try for one when I get home from my meeting in the morning.