Upside Down Pear Cakes

Use ripe pears to make these tasty mini dessert cakes. Dont forget the custard!

The ingredient of Upside Down Pear Cakes

• melted butter to grease
• 200g 1 cup firmly packed brown sugar
• 1 ripe josephine pear peeled cored cut into 4 slices crossways
• 75g 1 2 cup plain flour
• 2 tbsp self raising flour
• 1 egg lightly whisked
• 80ml 1 3 cup skim milk
• 1 tbsp vegetable oil
• 125ml 1 2 cup no fat vanilla custard

The Instruction of upside down pear cakes

• preheat oven to 200c brush four round 9cm base measurement 250ml 1 cup power ovenproof ramekins later melted butter to lightly grease sprinkle 1 1 2 tablespoons of the sugar over bases of ramekins and pinnacle subsequently a slice of pear
• supplement the permanent sugar and flours in a medium bowl make a capably skillfully in the centre and accumulate the total egg milk and oil use a fork to shake up until smooth
• pour the foul language evenly in the course of ramekins bake in preheated oven for 15 minutes or until golden separate from oven and viewpoint onto serving plates drizzle later any permanent syrup and give support to when custard

Nutritions of Upside Down Pear Cakes

calories: 400 325 calories
calories: 7 grams fat
calories: 1 grams saturated fat
calories: 76 grams carbohydrates
calories: 58 grams sugar
calories: n a
calories: 7 grams protein
calories: 56 milligrams cholesterol
calories: 99 76 milligrams sodium
calories: https schema org
calories: nutritioninformation