This dessert is delicious on a cold winter's night.

Ingredients

• 4 firm ripe pears
• 1-2 tblsp lemon juice
• 75 grams butter
• 1 cup caster sugar
• 1 tsp ground cardamom, mixed spice or ginger

Cake

• 100 grams butter
• 1 cup caster sugar
• 2 tsp ground cardamom or ginger
• 3 eggs
• 1¼ cups self rising flour, sifted

Method

1. Line the base and sides of a 23 cm spring-form cake tin with non-stick baking paper. Peel, core and slice the pears, sprinkle with lemon juice.
2. Heat the butter in a fry pan, toss pear slices in melted butter and cook for 3-4 minutes. Add sugar and spice and cook for a further 3-4 minutes, or until the pears are tender. Remove the pears form the pan and continue to cook the sugar and butter mixture without stirring until it turns a golden caramel.
3. Arrange the cooked pears in the base of the prepared cake tin and pour over the caramel mixture. Set aside.
4. Beat the butter, sugar and cardamom together until light and fluffy. Beat in the eggs one at a time.
5. Carefully fold in the flour and salt. Spoon the cake mixture over the pears and caramel. Place the cake tin on a baking tray (in case the caramel leaks from the seal).
6. Bake the cake at 180°C for 40 minutes or until well-risen, and a skewer inserted into the centre of the cake comes out clean.
7. Rest for 5 minutes in the tin, remove the sides and then carefully turn the cake upside down onto a serving plate.