Sticky pear & raisin upside-down loaf

Name: Sticky pear & raisin upside-down loaf
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 150 g caster sugar; 2 pears (such as Conference), peeled; 60 g golden syrup, plus 1 tbsp; 150 g plain flour; ½ tsp bicarbonate of soda; 1 tbsp Cooks’ Ingredients Ground Ginger; 1 tsp Cooks’ Ingredients Cinnamon; 75 g Sun-Maid California Raisins; 60 g treacle; 60 g light brown soft sugar; 40 g butter, plus extra for greasing; 100 g Kri Kri My Authentic Greek Yogurt 10%, plus extra to serve; 1 British Blacktail Free Range Medium Egg, beaten

This spiced loaf gets even tastier over a couple of days – store it in the fridge.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves8
CourseCake
Prepare10 mins
Cook1 hr 10 mins
Total time1 hr 20 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

150g caster sugar
2 pears (such as Conference), peeled
60g golden syrup, plus 1 tbsp
150g plain flour
½ tsp bicarbonate of soda
1 tbsp Cooks’ Ingredients Ground Ginger
1 tsp Cooks’ Ingredients Cinnamon
75g Sun-Maid California Raisins
60g treacle
60g light brown soft sugar
40g butter, plus extra for greasing
100g Kri Kri My Authentic Greek Yogurt 10%, plus extra to serve
1 British Blacktail Free Range Medium Egg, beaten

Method

Put the caster sugar and 300ml water in a small saucepan over a medium heat and warm until the sugar dissolves. Add the pears and increase the heat. Simmer for 12 minutes until the pears are tender, turning them in the poaching liquid to make sure they cook evenly. Leave to cool in the liquid for 5 minutes.
Meanwhile, preheat the oven to 180°C, gas mark 4 and grease and line a 900g loaf tin with baking parchment. Drizzle the base of the tin with 1 tbsp golden syrup. Slice each pear into eight, remove the cores and arrange half on the base of the tin. Roughly chop the remaining pears and add to a mixing bowl with the flour, bicarbonate of soda, ginger, cinnamon and raisins.
Put the 60g golden syrup, treacle, soft brown sugar and butter in a small saucepan and place over a medium heat until the sugar is just dissolved. Remove from the heat and stir in the yogurt. Add to the bowl of dry ingredients, together with the beaten egg, and mix until combined (don’t over mix or it will make the loaf tough).
Pour the mixture over the pears in the tin and bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Leave in the tin for 10 minutes before turning out onto a wire rack, peeling back the parchment carefully so the pears don’t come away. Serve warm or cold, with extra yogurt if liked.