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Instructions |
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For the caramelised pears-
Melt the butter over a medium high heat in a frying pan big enough to hold all the pears. When it sizzles, add the pears and cook gently until starting to colour. Add the granulated sugar and shake the pan to dissolve the sugar.
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Sift flour, ground ginger and cinnamon together, and mix.
In a seperate bowl, cream butter and sugar until fluffy, add in the treacle and eggs and chopped ginger. Once mixed together add in flour mix and gradually beat in the milk.
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Turn the mixture into a well greased cake tin, arrange the pears on top and pour buttery juices on from the pan.
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Bake at GM 4/180c for 35-45 minutes until a skewer inserted into the centre of the cake comes out clean.
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| Serving
Suggestions |
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Serve warm with clotted cream or custard. Dark chocolate sauce is also a good match.
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Originally Submitted
11/21/2009
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