Upside-down pear & walnut pudding
( SERVES 6 )

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Regional Newspapers 25/6/2010

Comfort food is all about nostalgic indulgences shared with family and friends.

50 g	Butter, melted
½ cup	Walnuts, coarsely chopped
½ cup	Brown sugar
2	Pears, quartered, cored, peeled and sliced

Preheat the oven to 180degC. Line the base of a non-stick 20cm (6 1/2 cup) ring pan with baking paper.
To make the topping, place the pears neatly on the base. Scatter the walnuts over. Heat the butter and brown sugar slightly and drizzle over the top.
To make the pudding, cream the butter and brown sugar with a wooden spoon. Stir in the egg and vanilla. Sift the cinnamon, flour and salt together.
Stir half into the butter mixture, add the milk, then stir in the remainder. Spoon the batter over the pears and walnuts.
Bake for about 30 minute or until cooked. Leave in the pan for 2 minutes then place a serving plate on top and upturn the cake onto it.
Great served hot with whipped cream.

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