• Melted butter, for greasing
• 1 large pear
• 1 1/2 cups plain flour
• 1/2 cup brown sugar, firmly packed
• 2 tsp ground ginger
• 2 tsp mixed spice
• 1 tsp bicarbonate of soda
• 1/2 cup milk
• Extra 60g butter
• 1/2 cup golden syrup
• 1 egg, lightly beaten
• Ice-cream or whipped cream, to serve
Tip: Adding flour to this coarse cake batter in two batches ensures there will be no lumps of raw flour in your finished cake.
Preheat oven to 180C. Grease a 20 x 10cm loaf tin with melted butter and line with baking paper. Cut pear, from stalk to base, into 3 pieces. Arrange in prepared tin, as pictured.
Sift flour, sugar, spices and bicarb into a bowl. Put milk, extra butter and syrup in a small saucepan over a low heat and cook, stirring, until butter is melted.
Add egg and milk mixture to flour mixture (the milk mixture may curdle a little but this will not affect the loaf) and stir until just combined.
Pour mixture evenly over pear in tin and smooth surface. Bake for 35 minutes or until cooked when tested with a skewer. Slice and serve with ice-cream or softly whipped cream.