(Linda Conning Gold’n Pear Orchard)
- ½ cup sugar
- 1 Tbsp water
- 1 med- large Nashi (c 300 gm)
- 100g flour
- 100g sugar
- 1.5 tsp baking powder
- 1 egg
- 1 tsp vanilla essence
- 75 g melted butter
Heat sugar and water over moderate heat, stirring constantly until syrup turning golden. Quickly and carefully (avoid splashes) pour into baking dish and tilt to cover bottom and sides with a thin film of caramel.
Peel core and thinly slice Nashi.
Place dry ingredients in a bowl. Beat in the egg, then fold in vanilla and melted butter.
Place Nashi slices in rings in a single layer on top of the caramel. Cover with the cake mixture.
Put the dish in the bottom half of the oven.
Cook for 1.25 hours at 160 Centigrade.
Allow to cool. Place a plate of greaseproof paper over the dish then turn over.