Pear Cake

Ingredients:
3 large eggs
200g (7oz) plain flour
250ml (9fl oz) milk, warmed
2tbsp dark rum
2 sweet ripe pears
40g (1 1/2oz) unsalted butter, plus extra to grease
2tbsp golden caster sugar

1. Lightly beat the eggs in a large mixing bowl. Sift in the flour and a pinch of salt and use wooden spoon to mix together. Add 3-4tbsp of the warm milk and beat until the mixture is completely smooth. Slowly beat in the remaining milk and rum and leave the batter to stand for at least 3hours or overnight.

2. Preheat the oven to 220C mark 7. Halve, core and thinly slice the pears. Butter a 20.5cm loose-bottomed cake tin and heat in the oven for 2-3min. Remove from oven and immediately pour in the batter. Arrange the pear slices on top, dot over the butter and cake for 15min. Reduce temperature to 200C mark 6 and continue to bake for 30-35min until puffed and golden. Transfer to a serving plate, sprinkle with sugar and serve while still warm.

290cals, 10g fat, 40g carbs per serving
Hand-on time: 20mim, plus 3hrs standing; cooking time: 55min; cuts into 6

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