Sticky Pear & Ginger Cake with Caramel Sauce

METHOD

Method – cake

1. Open 2 tins of pear halves and strain over a bowl to retain liquid
2. Line a 22cm round deep baking tin with baking paper and lightly oil the surface
3. Place the pear halves in the bottom of the tin
4. 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
5. 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.
6. Leave in the tin to cool

Method – Caramel sauce

1. Place all the ingredients in a heavy based saucepan and gently heat until the sugar has melted.
2. Turn up the heat and boil for 3-4 mins until the sauce starts to turn a golden colour (stirring occasionally)
3. 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!