Ginger cake and poached pears

James Martin's oaty ginger cake with poached pears and a syrupy cider sauce makes a warming dessert
By James Martin
Ginger cake and poached pears
  • Rating:
  • Serves: 6
  • Cook Time: 55 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the cake

  • 100 g butter, softened
  • 100 g soft brown sugar
  • 2 tsp ground ginger
  • ½ tsp mixed spice
  • ½ tsp ground nutmeg
  • 1 egg
  • 2 tbsp milk
  • 50 g black treacle
  • 100 g self-raising flour
  • 80 g oats

For the sauce

  • 200 ml golden syrup
  • 50 ml cider
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice

For the poached pears

  • 3 pears, peeled, halved and cored
  • 500 ml water
  • 100 g caster sugar
  • 1 vanilla pod
  • ½ lemons, juice only

Tips and Suggestions

The ginger cake will last for a week in an airtight container

Method

1. For the cake: preheat the oven to 180C/160C/gas 4. Grease and line a 20cm x 20cm tin.

2. In a bowl, mix together the butter, sugar, ginger, mixed spice, nutmeg, egg, milk and treacle. Fold in the flour and oats. Pour into the tin and bake for 40 minutes.

3. For the sauce: whisk all the ingredients in a pan and warm through over a gentle heat.

4. For the poached pears: Gently poach them for 15 minutes in a pan with 500ml of water and the sugar, the vanilla pod and seeds and lemon juice.

5. Cut the cake into portions, drizzle over the sauce and serve with the poached pears.

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