Photograph: Mikkel Vang
- 5 ripe pears, cored and quartered
- 3 tbsp orange juice
- 50 g demerara sugar
- 2 large eggs
- 220 g caster sugar
- 150 g plain flour
- 1 tsp ground ginger, plus extra for dusting
- 2 tsp baking powder
- 4 tbsp soured cream
- 125 g unsalted butter, melted
- 1 tsp vanilla extract
- 2 tsp icing sugar, for dusting
- 150 ml single cream, to serve
Preheat the oven to 180°C, fan 160°C, gas 4. Grease an 18cm ovenproof deep-sided ceramic dish or frying pan. Place the pears, orange juice and demerara sugar in the pan and gently toss together.
In a large bowl, beat together the eggs and caster sugar using an electric handwhisk until pale and creamy. Sift the flour, ginger and baking powder over the mixture and lightly beat until smooth. Fold in the soured cream, butter and vanilla. Spoon over the pears in the pan, smoothing the surface with a spatula.
Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes. Dust with icing sugar and the extra ground ginger, and serve warm with cream.
Recipe taken from Easy by Bill Granger (HarperCollins, £20)