Pear and Cinnamon Crumble Cake

To make the cake, beat together the butter and sugars until light and fluffy.

Mix in the eggs a little at a time. Then add the self-raising flour, mixed spice and cinnamon, folding in gently.

Fold in the chopped pears making sure they are evenly distributed throughout the mixture. Then put in a greased and lined 9" round tin.

To make the topping, rub together the butter, sugar, flour, cinnamon and porridge oats using your hands until the mixture resembles breadcrumbs.

Sprinkle the topping over the cake mixture evenly, ensuring there are no gaps. Place in the oven (170C fan oven) for 40-45 minutes or until a knife pulls out clean.

Meanwhile to make the decoration, heat the sugars and butter in a shallow pan until caramel. Add the sliced pear and cook until the pear is soft. Remove the pears from the caramel and leave to cool.

Once the cake is cool, add the sliced pears. Serve the cake warm or cold. This cake also freezes well for up to 1 month.