Spongy Pear Tart
- 1 tbsp butter
- 1 tbsp golden syrup
- Small tin of pears in syrup
- 4oz (125g) of softened, unsalted butter
- 4oz (125g) caster sugar
- 2 eggs
- 4oz (125g) self raising flour
- 1/2 tsp vanilla extract
Grease a small, round cake tin with the butter. Pour in the golden syrup and mix around a bit. Drain and slice the pears (keeping back a tablespoon of their syrup for later) and arrange at the bottom of the tin.
Beat together the butter and sugar. Add the egg, the vanilla extract and the pear syrup. Slowly add the flour, beating all the time to ensure your mixture doesn't get lumpy.Alternatively, you can throw everything into an electric mixer and whiz it for a few minutes.Pour the cake mixture over the pears.
For a three- or four-oven AGA, place the cake tin on the grid shelf on the floor of the baking oven and cook for 20-25 minutes. For a two-oven AGA, place cake tin on the grid shelf on the floor of the roasting oven and place the plain shelf on the second set of runners; bake for about 20-25 minutes, then test with a knife or skewer.
Serve warm with cream or ice cream.