Vegetarian recipe ideas
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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.
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