Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (for 8 people) :Method: 1. Preheat the oven to 180C/350F. Cream the butter and sugar until fluffy. Add the eggs one at a time, beating in between. Fold in the flour and vanilla extract.
2. Line a 9-inch tin with baking paper and lay the pears in the bottom, skin side down. Spoon on the cake mix and spread evenly.
3. Bake for 30 minutes.
4. While this is cooking make the caramel. Pour the sugar into a saucepan and add the water, mix so all the sugar is moistened, but not up the sides of the pan. Place onto the heat and bring to the boil. Do not stir it, but shake the pan slight to spread when it starts to go brown and caramelise.
5. When it is a deep caramel colour, take off the heat and carefully add the cream. It will splutter and spit, so be careful! Then add the brandy and small splash of water. Place back onto the heat and cook until all combined. You can stir at this point.
6. When the cake is cool, turn out onto a plate so the pears are on top then pour over the sauce. Serve with cream or custard.