Step #1
Method - cake: Open 2 tins of pear halves and strain over a bowl to retain liquid Line a 22cm round deep baking tin with baking paper and lightly oil the surface
Step #2
Place the pear halves in the bottom of the tin
Step #3
Place the pear juice, oil, ginger syrup, chopped stem ginger and Ginger cake mix in a bowl and mix well for 2 mins until a smooth batter is formed Pour the batter over the pears and place in a preheated oven at 160’c for about 30 mins until cake is firm on top.
Step #4
Leave in the tin to cool Method – Caramel sauce: Place all the ingredients in a heavy based saucepan and gently heat until the sugar has melted.
Step #5
Turn up the heat and boil for 3-4 mins until the sauce starts to turn a golden colour (stirring occasionally)
Step #6
Remove from heat and allow to cool – the sauce will thicken as it cools Turn out the cake onto a plate and carefully remove the baking paper. Cut a slice, add some sauce and enjoy!
