Cook Time: 25 - 30 Minutes
What you need
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Shamrock Golden Caster Sugar
- 125g/4oz Butter or Margarine
- 2 Eggs
- 2 tablespoons Cold Water
- Pinch of Salt
Topping
- 25g/1oz Butter or Margarine
- 25g/1oz Shamrock Demerara Sugar
- Pinch of Cinnamon
- Rind of Lemon (optional)
- Tin of Pear Halves, drained
- Shamrock Whole Walnuts (optional), to decorate
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Grease a 2 pint casserole dish with the 25g/1oz of butter/margarine.
- Mix the demerara sugar, cinnamon and lemon rind (if used) together and sprinkle over the base of dish.
- Arrange pear halves on top, placing whole walnuts into centre of each half if desired.
- The sponge batter is made using all-in-one method. Put the flour, sugar, butter/margarine, eggs, water and salt into a mixing bowl.
- Beat well until mixture is smooth and creamy. Pour into the prepared dish.
- Bake for 25-30 minutes approx. Turn out onto serving dish and serve with custard, crème fraîche or ice cream.
