Step #1
METHOD: (makes 10-12 portions): Cake: Drain pears and reserve the juice*.
Step #2
Cut each piece of pear in half again and arrange these in the bottom of a large (22.5cm/9"), well greased savarin or bundt tin.
Step #3
Make the reserved pear juice up to 225ml with water and place this together with the other remaining ingredients listed under "CAKE" into a mixing bowl. Blend together well then pour the batter over the pears in the prepared tin.
Step #4
Bake in the lower half of a pre-heated oven @ 180°C (360°F) gas mark 4 for 45-50 minutes or until the cake is springy to the touch and starting to shrink away slightly from the sides of the tin. Glaze:: Whilst the cake is baking, blend the golden syrup and stem ginger syrup together.
Step #5
After baking, allow the cake to rest for 10 minutes before turning out onto a serving dish.
Step #6
Spoon over the syrup blend, allowing it to soak into the cake. Serve hot or cold with custard, fresh cream or ice cream.
