Ingredients

• 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

1. Preheat the oven to 160CFan/180C Electric/350F/GM4. Grease and line a deep roasting tin (30cm x 22cm approx) with baking parchment.
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).