I am very partial to gingerbread. Dark, dense, sticky and perfect with a pot of tea on a cool Autumn day. The addition of pear makes the cake a little lighter and is a really lovely surprise to bite in to.
This cake keeps really well and perfect to pop into school lunch boxes. You could slice it up and keep in an airtight container in the fridge or in the freezer if you need it to last for more then a week.
If you want to serve this for morning or afternoon tea then I like to mix a little brown sugar into some sour cream and serve alongside. A tip I got from my friend Brooke who got it off her friend Megan and it is sublime.
sticky pear gingerbread
(Real Living magazine October 2009)
125g unsalted butter, diced, plus extra for greasing tin
1/3 cup black treacle
1/3 cup golden syrup
2/3 cup loosely packed dark brown sugar
1 2/3 cup self-raising flour
1 teaspoon bicarb soda
1 tablespoon ground ginger
1 1/4 cups full-fat milk
1 large milk, beaten
2 pears, peeled, cored and diced
1 tablespoon finely chopped crystallised ginger (optional – you want want to leave it out if baking for kids)
Preheat oven to 170 degrees C. Grease and line a 23cm square baking tin.
In a saucepan stir together the butter, treacle, golden syrup and brown sugar over a low heat until butter is melted and sugar dissolved. Remove from heat and leave to cool for 5 minutes.
Sift flour, bicarb and ground ginger into a bowl and make a well in the centre. Gradually whisk in the treacle mixture, milk and egg into the flour. Fold through the pears and crystallised ginger and pour into tin. Bake for 75 minutes or until just cooked. Cool for 10 minutes in tin and transfer to wire rack to cool completely.