Preheat the oven to 190⁰C/Fan 170⁰C/Gas Mark 5

In a pan over a medium heat, gently melt the butter, golden syrup and stem ginger syrup. Pour the melted syrup over the breadcrumbs, stir to combine and allow to soak for 5 minutes.

Lightly grease the square roaster with a little butter before spooning in the syrup and breadcrumbs. Set aside whilst you make the sponge.

Cream together the butter, golden caster sugar and grated ginger until light and fluffy. Sieve together the flour and baking powder.

Crack in one egg at a time to the butter mixture along with a tablespoon of flour and mix until well combined. Repeat with all the eggs before carefully folding in the remaining flour and the milk to keep the mixture airy.

Gently spoon the batter over the syrup and breadcrumbs being careful not to disturb the breadcrumb layer too much. Take the pears and slice lengthways approximately 1cm thick. Gently lay the pear slices on top of the batter being careful not to submerge them too much. Place in the oven and bake for 40-50 minutes, until golden and cooked through. If the cake is browning too quickly, simply cover with a little foil and continue baking until cooked through.

Remove from the oven, allow to sit for 5 minutes then sprinkle with a little icing sugar before serving with custard, cream or ice cream.

Cook’s Notes

Can also be made without fruit if preferred.

If the sponge is browning too quickly, cover with a little foil and allow the sponge to cook through.