Nan’s Ginger and Pear Upside down pudding

Ingredients
2oz butter
5oz soft brown sugar
3 firm pears
6 glace cherries
6 walnut halves
4oz margarine
4oz black treacle
4oz golden syrup
8oz plain flour
1/4 tsp salt
pinch ground cloves
2tsp ground cinnamon
2tsp ground ginger
1/4 tsp grated nutmeg
1 level tsp bicarbonate of soda
1/4 oint warm milk
2 eggs

Method
Line the bottom and sides of 8″ round cake tin with buttered greaseproof paper
Melt the butter in a saucepan and add 3oz soft brown sugar
Stir until dissolved and pour into cake tin
Peel halve and core the pears, and put a glace cherry in each half
Arrange around tin cut side down with stalk end to centre
Place walnut halves between the pears

Melt marg, black treacle, golden syrup and remainder of sugar in a pan and melt over low heat and allow to cool
Dissolve bicarb in warm milk and allow to cool
Beat eggs and combine all together

Make a well in centre of dry ingredients and stir and beat to form a smooth batter
Pour carefully over the pears

Bake at gas 4, 350deg F, 180deg C for 40 to 50 minutes
Cool a little before turning out
Serve with whipped cream or custard

Hilary Marsh

Granny’s Lemon Puff

Ingredients
1 large lemon
1/2 oz sugar
6oz granulated sugar
1 tbls flour
2 eggs
1 cup milk

Method
Mix flour butter and sugar together
Stir in yolks of the eggs grated rind of lemon and juice
Beat well, stir in milk and whisk
Whisk egg white until stiff
Stir all ingredients together
Pour into a greased dish
Stand in cold water in a baking tin

Cook for 45mins  Mark 4  350deg F
Serves 4

Hilary Marsh

Banana Bread

Ingredients

285g plain flour
1tsp bicarbonate of soda
1/2 tsp salt
110g butter
225g caster sugar
2 free range eggs
4 ripe bananas, mashed
85 ml buttermilk (or normal milk mixed with 1 1/2 tsp lemon juice or vinegar)
1 tsp vanilla extract
Method
Preheat oven to 180C/350F/Gas 4
Sift flour,bicarbonate of soda and salt into a large bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture
Grease a 20cm x 12cm (8in x 5in) loaf tin and pour the cake mixture  into the tin.
Transfer to the oven and bake for about an hour, or until well risen and golden brown.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool.
150g chopped nuts can be added to the mixture if desired.

Denise Rowe