2 small pears, cored, quartered and quarters sliced in 3
How to prepare
Preheat the oven to 160CFan/180C Electric/350F/GM4.
In a large mixing bowl, mix together the dry ingredients.
Place the butter, sugar, golden syrup, black treacle and milk in a saucepan over a low heat and stir until the butter has melted. Take off the heat and leave until warm, then add the eggs and whisk well until combined.
Pour the butter/sugar mixture over the dry ingredients, add chopped ginger and mix well.
Pour the batter into the tin, scatter over pear segments and bake for around 50-60 minutes or until a skewer comes out clean from the ginger cake.
Cool in the tin for 30 minutes then turn out on to a wire rack and cool completely.
Wrap in greaseproof paper and place in an airtight container for a day before cutting into squares (it will be easier to cut if left for a day).