Adjustable servings - hover to scale: 18" x 8" square flan
8" x 8" square baking pan
OR 9" diameter round springform pan
Large mixing bowl
Small mixing bowl
1cup(140g) self-raising flouror use plain flour with 1 teaspoon baking powder
1cup(200g) granulated sugar
3/4cup(180 ml) milk
1/2cup(120 ml) double creamor whipping cream
Pre-heat the oven to 180°C/360°F
Peel the pears and remove the core. Cut the pears into 1/4" slices.
Measure the cream into a small mixing bowl and whisk until thick peaks form. Set aside.
Measure the remainder of the ingredients into a large mixing bowl and whisk with a balloon whisk until there are no lumps. The consistency should be that of a thick pouring batter
Add the whipped cream and continue mixing until thoroughly combined.
Pour the batter into a well-greased 8" x 8" baking dish (or 9" diameter round springform pan) and bake in the pre-heated oven for 25 minutes until golden on top and a toothpick inserted into the cake comes out cleanly. If the cake is not quite set (ie there is still batter on the toothpick) leave it in the oven for another minute or two.
Remove from the oven and allow to cool, then sprinkle with icing sugar (confectioner's sugar), cut into slices and serve.
The calories have been calculated based on the assumption that the cake will be cut into 10 slices.