This is such a lovely winter dessert to have warm from the oven with thick cream or stored in an airtight tin, will hold for a week, slip a slice into the lunch box just to say you’re thinking about them!
The pear base
100g butter
100g white sugar
2/3 pears peeled and chopped.
cake
200g butter
200g soft brown sugar
200g treacle
1 tablespoon golden syrup
400g self-raising flour
1 teaspoon bicarbonate (bread soda)
1 generous tablespoon ground ginger
1 teaspoon mixed spice
2 tablespoons Greek style yogurt
2 eggs
Set oven 170c Gas 3, line a 20cm square baking tin with non-stick paper
Start with the base, over a gently heat melt the butter and white sugar together, after a minute or two increase the heat and allow the mixture to turn golden brown, stay close don’t burn, stir in the pears and coat with the caramel. Pour the lot into the prepared tin and set aside. In a medium saucepan melt the butter, brown sugar, treacle, golden syrup, over a lowish heat, stir gently, when the mixture is well combined remove from the heat and allow to cool a bit. in a large bowl, sift the flour, bread soda and spices together, beat the yogurt and eggs together. Combine the syrup mixture with the dry ingredients, then add yogurt and eggs. Stir until well mixed. Pour into the prepared tin and bake for 55/ 60 minutes or test with a skewer, when it comes out clean, it’s cooked, remove from the oven and cool in the tin.