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- 250g unsalted butter
- 250g dark muscovado or molasses sugar
- 250g golden syrup
- 250g black treacle
- 375ml milk
- 3 large free range eggs, beaten
- 400g self-raising flour
- 1 1/2 bicarbonate of soda
- 2 teaspoons 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 pear and ginger cake
- Preheat the oven to 160CFan/180C Electric/350F/GM4. Grease and line a deep roasting tin (30cm x 22cm approx) with baking parchment.
- 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).