Name: Upside Down Pear and Treacle Cake
Prep time: 20 min
Cook time: 1 h
Yield: 8
Ingredients: 3 large pears, peeled & cheeks removed; 150g butter, chopped; 1 cup firmly packed (200g) Chelsea Brown Sugar; ½ cup (125ml) Chelsea Treacle; ½ cup (125ml) milk; ½ cup (125ml) Chelsea Golden Syrup; 3 eggs, lightly whisked; 1½ cups (225g) plain flour; ¾ tsp bicarbonate of soda; 2 tsps ground ginger; 1 tsp mixed spice; 1 tsp ground cinnamon; 200ml double cream, to serve; ½ cup (125ml) Chelsea Golden Syrup, extra for drizzling

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Cakes

Upside Down Pear and Treacle Cake

Preparation

20 mins

Bake

1 hours

Difficulty

Easy

Servings

Enjoy this deliciously moist upside down pear cake for dessert or afternoon tea.

Cakes

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Ingredients
Method

Ingredients

3 large pears, peeled & cheeks removed
150g butter, chopped
1 cup firmly packed (200g) Chelsea Brown Sugar
½ cup (125ml) Chelsea Treacle
½ cup (125ml) milk
½ cup (125ml) Chelsea Golden Syrup
3 eggs, lightly whisked
1½ cups (225g) plain flour
¾ tsp bicarbonate of soda
2 tsps ground ginger
1 tsp mixed spice
1 tsp ground cinnamon
200ml double cream, to serve
½ cup (125ml) Chelsea Golden Syrup, extra for drizzling

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Treacle

Like Golden Syrup, Treacle...

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Method

Preheat oven to 180°C conventional (160°C fan forced). Grease and line the base of a 15cm x 27cm large loaf pan or 22cm round cake pan with baking paper.

Heat butter, brown sugar, treacle, milk and golden syrup in a large saucepan over low heat, stirring, for 4 mins or until the butter melts and sugar dissolves. Pour into mixing bowl and cool for 15 mins.

Place pear cheeks, flat side down on the base of the pan.

Beat eggs into cooled butter mixture. Sift the flour, bicarbonate of soda, ginger, mixed spice and cinnamon over the butter mixture. Mix until well combined. Pour the mixture gently over the pears. Bake in oven for 1 hr or until a skewer inserted into the centre comes out clean.

Set aside for 10 mins to cool. Turn onto a serving platter.

Enjoy cake with a dollop of cream and a luscious drizzle of golden syrup.