This tangy fruit flavour will delight your taste buds at the end of any meal, but will be perfect for a morning or afternoon break too!


Serves: 8 -10

  • 275g (100g + 175g) butter, plus extra for greasing
  • 4 tbsp demerara sugar
  • 2 pears, sliced
  • 2 oranges, peeled, thinly sliced
  • 200g mixed berries
  • 115g plain flour or gluten free flour
  • 2 tsp baking powder
  • 175g caster sugar
  • 2 eggs
  • Vanilla whipped cream to serve


  1. Preheat the oven to 160C/325F/Gas Mark 3. Grease an ovenproof dish or cake tin with a diameter of about 20cm (8 inches) or prepare 8 - 10 individual ramekin or cake tin. (Fit with parchment paper in the bottom of the tins if you want to turn them upside down for serving)
  2. Melt 100g of butter in a saucepan over low heat, add the demerara sugar and cook for 2 minutes until slightly caramelized.  
  3. Add the pears and oranges slices and cook over a medium heat for 2 minutes until they are softened.
  4. Add the berries and cook a further 1 minute. Remove from the heat and leave to cool aside.
  5. Pour the fruit mixture and sauce in the base of the prepared dish. Keep a few spoons of the sauce for a later stage.
  6. Then, in a bowl, beat together the remaining butter and caster sugar until fluffy and light. Don't rush this stage.
  7. Beat in the eggs and add the flour and baking powder. Combine thoroughly until no flour pockets.
  8. Spoon the mixture over the fruit mixture and bake for 30–40 minutes or until the sponge is golden and cooked through.
  9. Flip the cake upside-down onto a serving dish and pour some vanilla whipped cream.