I’ve made it last night, it turned out so pretty, that I gave Shirley some, I was so proud. 🙂

140g of soft butter was creamed with the same amount of sugar, slowly added 3 lightly beaten eggs, 200g of self raising flour, some ground ginger, cinnamon and 2 spoons of brandy.I found it too thick, so I added a bit of milk. It is an upside down cake, so the form was buttered, lined with baking paper, buttered again and sprinkled with sugar.I arranged some lovely pears on the bottom,along with some blackberries-frozen, equally good and lots cheaper than fresh ones.I poured the mixture onto the pears and blackberries, added some extra blackberries on the top and baked in 180 degrees for about 50 minutes. Thanks to self raising flour the blackberries sunk in beautifully and the smell was magnificent.

We’ve had it with vanilla ice cream.