Comfort food is all about nostalgic indulgences shared with family and friends.
Topping
| 50 g | Butter, melted |
| ½ cup | Walnuts, coarsely chopped |
| ½ cup | Brown sugar |
| 2 | Pears, quartered, cored, peeled and sliced (Main) |
Pudding
| 75 g | Butter, softened |
| 1 ¼ cups | Self raising flour |
| 1 pinch | Salt |
| ½ cup | Milk |
| 1 tsp | Vanilla essence/extract |
| ½ cup | Brown sugar |
| 1 tsp | Ground cinnamon |
| 1 | Egg, large, lightly beaten |
Directions
- Preheat the oven to 180degC. Line the base of a non-stick 20cm (6 1/2 cup) ring pan with baking paper.
- To make the topping, place the pears neatly on the base. Scatter the walnuts over. Heat the butter and brown sugar slightly and drizzle over the top.
- To make the pudding, cream the butter and brown sugar with a wooden spoon. Stir in the egg and vanilla. Sift the cinnamon, flour and salt together.
- Stir half into the butter mixture, add the milk, then stir in the remainder. Spoon the batter over the pears and walnuts.
- Bake for about 30 minute or until cooked. Leave in the pan for 2 minutes then place a serving plate on top and upturn the cake onto it.
- Great served hot with whipped cream.