Upside-down pear and ginger cake

Preheat the oven to 180°C/160°C fan/gas mark 4. Line the base of a 23cm springform cake tin with baking paper.

Cut each half of pear (3) into 5-6 slices add to a bowl and toss with the lemon juice (1).

Make the caramel: add the sugar (50 g) to a medium-sized deep saucepan over a low heat until golden brown. Don’t stir until the sugar has melted. Please be careful, the sugar will be extremely hot so please handle it with care!

Once the sugar has completely melted, add in the M&S Remarksable Value unsalted British butter (50 g) and stir with a long-handled spoon until melted. Take the pan off the heat, then add in the ginger (2 pieces) and 1 tbsp of ginger syrup. If the butter separates, add a splash of freshly boiled kettle water and whisk together (careful, it might spit!). Leave to stand for 15 minutes, until the caramel coats the back of a spoon.

Add the pears and ginger pieces to the cake tin, arrange in a fan shape, then pour over the caramel to coat. Transfer the cake tin to a greaseproof lined baking tray.

Whisk the softened butter (250 g) and sugar (250 g) until light and fluffy. Slowly whisk in the eggs (3), followed by the yogurt (75 g). Mix the flour (260 g), baking powder (1 tsp) and ground ginger (2 tsp) together, then gently fold through the butter and egg mixture until well combined.

Pour the cake batter on top of the pears and bake for 50 minutes to 1 hour, or until cooked through. Insert a skewer in the middle – if it comes out clean, it’s ready.

Leave the cake to stand for five minutes and then carefully loosen and remove the sides of the cake tin using a pair of oven gloves (it’s important to do this while the cake is still warm, otherwise the caramel will harden). Place a serving plate on top of the cake and carefully flip over. Remove the baking paper.

Serve the cake warm with a scoop of our honeycomb ice cream (to taste) to finish.