This is one of those “pudding that is really a cake” recipes. Upside down cakes were tremendously popular in the mid 20th century as they look so fancy once turned out for serving. But, they are pretty simple really! Slice your fruits and arrange them in a pattern in the bottom of your baking pan, then pour the batter over top and bake according to the cake instructions. The fruits & sugars at the bottom form a syrup or glaze that when turned out makes the cake moist and sweet. This particular combination of ginger & pear is delicious and sounds like something you would have in winter. Pear harvest begins in August and continues until all the fruit is removed from the tree. Certain high-end orchards grow or import fancy pears at the Christmas season as well. Gingerbread combined with the ginger-pear topping sounds very “holiday” to me.

Upside-Down Ginger-Pear Pudding

Arrange in rows in bottom of well greased square pan (9x9x2) about 2 pears, peeled and sliced thin (in 16ths or less)

Pour over the pear slices 1/2 cup corn syrup & gingerbread batter

Bake about 40 minutes in moderate oven (350º)

When done, turn pan upside-down on serving plate. Do not remove from pan for a minute to allow syrup to run down over cake instead of clinging to pan. Serve warm with whipped cream or your favorite hot pudding sauce (vanilla, lemon, etc).

Serves 8 to 9 generously

Gingerbread Batter

Sift together:

1 1/2 cups flour

1 tsp soda

1/2 tsp salt

1/2 tsp ginger

1/2 tsp cloves

1/2 tsp cinnamon

Mix together and stir into dry ingredients:

1 egg

3/4 cup molasses

1/2 cup hot water

Blend in 1/4 cups shortening, melted