Upside Down Pear Cakes

use ripe pears to make those tasty mini dessert desserts 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 reduce into four slices crossways
• 75g 1 2 cup plain flour
• 2 tablespoons self raising flour
• 1 egg lightly whisked
• 80ml 1 three cup skim milk
• 1 tablespoon vegetable oil
• 125ml 1 2 cup no fats vanilla custard

The Instruction of upside down pear cakes

• ufeffpreheat oven to 200c brush 4 round 9cm base dimension 250ml 1 cup capability ovenproof ramekins with melted butter to lightly grease sprinkle 1 1 2 tablespoons of the sugar over bases of ramekins and pinnacle with a slice of pear
• combine the closing sugar and flours in a medium bowl make a nicely within the centre and add the blended egg milk and oil use a fork to whisk until easy
• pour the batter frivolously among ramekins bake in preheated oven for 15 mins or till golden remove from oven and flip onto serving plates drizzle with any final syrup and serve with custard

Nutritions of Upside Down Pear Cakes

fatContent: 400 325 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 76 grams carbohydrates
fibreContent: 58 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: 56 milligrams cholesterol