Ginger and pear upside-down cake
This traditional upside-down pear cake is given a fiery twist with the addition of ginger and dark rum. Serve with ice cream as a dessert or by itself as a teatime treat.
For the pears
- 50g/1¾oz caster sugar
- 50g/1¾oz butter, diced, plus extra for greasing
- 1 tbsp dark rum
- 1 tbsp ginger syrup (from a jar of stem ginger)
- 2 large, ripe but firm pears