For one more gingerbread-inspired holiday treat, try this rich, spicy pear and ginger cake reminiscent of an upside-down cake your mother might have made. This recipe starts with a raisin-studded pear and caramel bottom that’s topped with gingerbread. After you flip it, serve it with whipped or clotted cream and a light dusting of confectioners’ sugar. Yum! You’ll find similar holiday recipes in my cookbook Christmas Flavors of Ireland. 

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Pear and Ginger Pudding

Serves 6 to 8

8 tablespoons unsalted butter

1/2 cup (packed) light brown sugar

1 (15 ounce) can sliced pears in fruit juice, drained

1/2 cup golden raisins

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon. ground ginger

Pinch ground cloves

Pinch ground nutmeg

1 large egg, beaten

1/4 cup (packed) dark brown sugar

1/3 cup golden syrup (light treacle) or corn syrup

2/3 cup milk

Confectioners’ sugar, for dusting

Whipped or clotted cream, for serving

1. Preheat the oven to 350° F. Line an 8-inch round baking pan with parchment paper.

2. In a small saucepan over medium heat, melt 4 tablespoons butter with brown sugar. Cook for 1 to 2 minutes, or until butter is melted and mixture is smooth; pour into prepared pan. Arrange pears, overlapping slightly, over mixture and sprinkle with raisins. Melt remaining 4 tablespoons butter; set aside.

3. In a medium bowl, combine flour, baking soda, and spices. Set aside.

4. In a separate medium bowl, whisk together egg and melted butter, and then whisk in brown sugar, treacle or corn syrup, and milk. Stir into flour mixture until blended; spoon over pears.

4. Bake for 35 to 40 minutes, or until a skewer inserted into center comes out clean. Remove from oven, let cool for 15 minutes in pan, and then invert cake onto a large plate or platter.

5. To serve, cut cake into slices, dust with confectioners’ sugar, and serve warm with  cream.