1 ½ cups self raising flour
2 tablespoons ground ginger
¾ cup golden syrup
110 grams butter, chopped
⅔ cup brown sugar
100ml whole milk
6 baby pears in syrup (I used a 350-gram jar from Delmaine)
¼ cup crystallised ginger, chopped
Line a 13cm x 23cm loaf tin with baking paper.
Preheat the oven to 180˚C.
Sift the flour and ginger into a large mixing bowl. Heat the butter and golden syrup together in a small saucepan until melted. Whisk the egg and sugar together, then add the milk and melted butter mixture.
Add to the flour and fold together. Slice a little off the bases of the pears so they sit upright. Stand them up along the centre line of the loaf tin and pour the mixture in around them, then sprinkle over the crystallised ginger.
Bake for 40 minutes, then reduce the oven to temperature to 160˚C and bake another 10–15 minutes until cooked through.
Leave to cool in the tin before slicing with a smear of butter or a dollop of whipped cream.