Ingredients

The following ingredients have 8 Servings
  • 200g butter, melted
  • 1 tbsp golden caster sugar
  • 5 pieces stem ginger in syrup, chopped into chunks
  • 4 small pears, peeled, halved and cored
  • 200g dark muscovado sugar
  • 50g golden syrup
  • 50g black treacle
  • 3 tbsp, from the jar ginger syrup
  • 2 eggs
  • 250ml milk
  • 350g self-raising flour
  • 1 tsp ground ginger

Instruction

  • Heat the oven to 150C/fan 130C/gas 2. Line the base of a 23cm deep springform cake tin, brush with 1 tbsp of the melted butter and scatter over the golden caster sugar.
  • Put a piece of stem ginger in the core of each pear half, then lay cut-side down on the base of the tin. Add the muscovado sugar, golden syrup, treacle, the rest of the stem ginger and 2 tbsp of the ginger syrup to the rest of the melted butter, and mix well. Beat the eggs and milk, then stir into the butter and syrup mixture.
  • Gradually add the flour and ground ginger, mixing it to a smooth consistency. Pour the mixture over the pears and bake for 1 hour 40 minutes or until risen and cooked through.
  • Leave to cool for a couple of minutes in the tin, then turn onto a wire rack to cool completely. Brush the top of the cake with the remaining ginger syrup before serving.