Pear and Treacle Upside-down Pudding

Serves 6-8.

Ingredients
225g soft brown sugar and 100g butter for base.
4 ripe pears peeled cored and quartered.
225g plain flour.
1 tspn bi carbonate of soda
pinch salt.pinch of ground cloves pinch of nutmeg
4 tspns cinnamon 2 teaspoons ground ginger
175g black treacle 250mls milk 225g melted butter 2 eggs beaten.

Method.
Preheat oven to 180c.
Find a 250cm oven proof dish.
To make the base mixture place the sugar and butter in a saucepan over a low heat and melt together then turn up the heat and get it to bubble.

Pour into the oven dish and arrange the pears in it round side down on the bottom of the dish.

Mix everything else together and pour over the pears and bake for one hour in the lower half of the oven.

Test with a skewer and if the pudding is cooked it will come out dry, if wet mixture clings to the skewer then cook it for another 10 minutes.
Remove from oven and leave to cool before turning it out upside down onto a pretty plate, treacle is the magic ingredient here! Serve up with thick cream or best vanilla icecream.