This recipe is a one pot wonder as you make it in your largest pot - no need for lots of bowls, just a whisk and a spatula. I used a can of tinned pears in juice - just drain them well - as they're guaranteed to be the perfect texture for this cake. Also, a very handy tip for measuring golden syrup (why didn't they teach us this in school...) is to weigh the can/squeezy bottle before you start, ladle the syrup into the pot & keep checking the weight until it's 200g lighter. Simples!
200g Golden Syrup
100g Caster Sugar
2 tbsp Ground Ginger
2 tsp Allspice
250g Plain Flour
1 tsp Bicarbonate of Soda
1 can Pears, drained & roughly chopped
50g Demerara Sugar
Preheat your oven to 160/Gas Mark 3. Grease & line a 2lb loaf tin or deep cake tin with baking parchment.
Gently heat the golden syrup in a large pot until runny. Add the butter and sugar and continue to heat until the butter melts and the sugar dissolves. Now remove from the heat.
Beat the egg, milk & spices together and add to the golden syrup mixture using a whisk.
Pour in the flour and bicarb and beat untill fully mixed - this reminded me a bit of choux pastry, but without the intense arm workout!
Now add the chopped pears, give it a final mix & pour into the tin.
Sprinkle with the demerara sugar and bake for 50-60 minutes until a skewer comes out clean (the cooking time will depend on the tin you use - longer for a loaf tin...)
Let the gingerbread rest in the tin until cool, then remove and serve. It won't last very long!