Ashbourne Gingerbread Cake with Pears

170g self-raising flour
1tsp ground ginger
½ level tsp grated nutmeg
½ level tsp cinnamon
2 organic eggs, beaten
2 tbsps black treacle
85ml organic milk
85ml butter
142g muscovado sugar

Topping
57g organic butter
57g muscovado sugar
1-2 pears peeled and sliced

Topping
Grease and line an 18cm cake tin.
Then cream the butter and sugar together and spread the mixture around the tin.
Arrange pear slices on the top of the mixture.

Cake
Sift flour, spices and salt into a bowl.
Mix eggs, treacle, milk, butter, sugar and beat into flour.
Pour over pears and bake in oven at 180’C or gas mark 4 for 45-50 minutes.
Stand for 10 minutes then invert.

Serve warm with cream or custard.

Recipe courtesy of the Little Pantry, Stanton, Ashbourne Tel 01538 308112