Accessibility links

Back to recipes

Sticky Pear & Ginger Slice

  • BAKE: 45-50 minutes
  • SERVES: 20

Ingredients

Ginger Cake Mix 500g
  • Ginger Cake Mix 500g
  • Wright's Ginger Cake Mix 500g
  • Boiling Water 200ml
  • Vegetable Oil 60ml (4 tbsp)
  • Stoned Dates (chopped) 200g
  • Bicarbonate of Soda 5g (1 tsp)
  • Ripe Pears (peeled and cubed) 2
  • Topping:
  • Icing Sugar 200g
  • Water 45-60ml (3-4 tbsp)
  • Dark Chocolate 50g

ADD TO BASKET

METHOD

METHOD (Makes 1 tray,  20 – 22 portions) 

Place the chopped dates, bicarbonate of soda and boiling water into a bowl, mix well and allow to cool.

Line a 19x28cm (7½x11 inches) oblong tray with baking parchment.

Add the cake mix and vegetable oil to the cooled date mixture and mix well.

Add the pear cubes and mix well.

Pour the cake batter into the tin.

Bake in a preheated oven 190°C (375°F, Gas Mark 5) for 45-50 minutes until firm to the touch.

Leave in the tray to cool for 10 minutes before turning out to cool completely.

Mix the water with the icing sugar to form a thin smooth icing.

Pour the icing over the cooled ginger cake.  Melt the chocolate over a bowl of simmering water and drizzle diagonally over the icing.

Jazzed up your Ginger Cake Mix with some chopped up dates and a handful of walnut bits....it was scrummy and gone in two nights. Your cake mixes are wonderful and so easy to make.

Bob

Deb's Tips

Pear and ginger are great together as flavours go but pear, ginger and chocolate are perfect! Deb the Bread

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.