Pear ginger and walnut cake

Lovely moist cake with all the flavours we love, great dessert cake but lovely anytime.

250g golden syrup

100g butter

100g caster sugar

50g crystallised ginger, chopped

200ml milk

2 eggs, beaten

230g self-raising flour

1 tablespoon ground ginger

½ teaspoon bicarbonate of soda

100g walnuts, chopped

2 pears, peeled and thinly sliced


2 tablespoons caster sugar

juice 1 lemon

Line a 23cm loose base cake tin with nonstick paper    Set oven 180c Gas 4

Heat the golden syrup, butter, caster sugar and crystallised ginger together, then tip the mixture into a large bowl to cool. Mix the milk and eggs together. Sift the self-raising flour, ground ginger and bicarbonate of soda together. Now add the egg and flour mixture into the butter and sugar mixture plus half the chopped walnuts. Mix the batter well and pour into the prepared tin, place the pears on top and bake for 50/60 minutes or until a skewer inserted into the centre comes out clean. To make the glaze, heat the sugar and lemon juice together, allow the sugar to dissolve and simmer for a few minutes, add in the remaining walnuts and coat with syrup. Spoon the walnut syrup over the cake while still warm.