Chris Robshaw's

Pear and ginger cake

  • Preparation time: 30 mins
  • Cooking time: 1 hour
  • Serves: 20 pieces


  • 250g unsalted butter
  • 250g dark muscovado or molasses sugar
  • 250g golden syrup
  • 250g black treacle
  • 375ml milk
  • 3 large eggs, beaten
  • 400g self-raising flour
  • 1 1/2 bicarbonate of soda
  • 2 tablespoon ground ginger
  • 1 and half teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 4 knobs stem ginger in syrup, finely chopped
  • 2 small pears, cored, quartered and quarters sliced in 3

How to prepare

  1. Preheat the oven to 160CFan/180C Electric/350F/GM4.
  2. In a large mixing bowl, mix together the dry ingredients.
  3. 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. 
  4. Pour the butter/sugar mixture over the dry ingredients, add chopped ginger and mix well.
  5. 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.
  6. Cool in the tin for 30 minutes then turn out on to a wire rack and cool completely. 
  7. 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).