Sticky pear & raisin upside-down loaf

Sticky pear & raisin upside-down loaf

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

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  • 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


  1. 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.

  2. 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.

  3. 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).

  4. 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.


Typical values per serving when made using specific products in recipe


1,476kJ/ 350kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating