Upside-down Pear and Walnut Pudding Cake

BUTTERSCOTCH SAUCE: Place all ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes, stirring occasionally. Set aside to cool until lukewarm. If making ahead, reheat until just warm. (makes 1 ½ cups)

CAKE: Preheat the oven to 180 ̊C regular bake.

Put the sugar and water in a small pot over medium heat and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat evenly. The sugar will slowly become white and crystallised, then start to turn clear and finally turn a pale golden amber. This can take up to 10 minutes. Pour into the tin, tilt to spread evenly then leave to cool.

Arrange the pears lying on the sides, in the tin over the caramel, with the pointy ends facing the centre. (Trim the pears to fit if needed).

Beat the butter, sugar, vanilla and both zests until pale and fluffy then beat in the eggs one at a time. Combine flour, walnuts and salt, add to the butter mixture and beat on low to just combine then gently mix through the buttermilk.

Carefully spoon the batter over the pears, trying not to dislodge them, and smooth the top.

Bake for about 50 minutes or until the cake is firm and deeply golden. Remove from the oven and run a knife between the cake and the tin. Leave for 5 minutes then place a serving platter on top of the tin and invert both together then leave for another 5 minutes before gently lifting off the cake tin. Drizzle with some of the butterscotch sauce if making, serving the rest separately.