Ingredients
- butter 200g, melted
- golden caster sugar 1 tbsp
- stem ginger in syrup 5 pieces, chopped into chunks
- pears 4 small, peeled, halved and cored
- dark muscovado sugar 200g
- golden syrup 50g
- black treacle 50g
- ginger syrup 3 tbsp, from the jar
- eggs 2
- milk 250ml
- self-raising flour 350g
- ground ginger 1 tsp
Method
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Step 1
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.
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Step 2
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.
-
Step 3
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.
-
Step 4
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.
Nutritional Information
- Kcals 609
- Fat 23.5g
- Saturates 14.2g
- Carbs 89.8g
- Sugars 56.6g
- Fibre 3.9g
- Protein 7.4g
- Salt 1g
