How to Make Sticky Pear Gingerbread

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This yummy sticky pear gingerbread concoction is just the thing to accompany sunny outdoor cups of tea and a flick through the latest issue of Mollie Makes.

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You will need

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Dr. Oetker Bicarbonate of Soda 200g

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How to make

Ingredients

125 grams butter, diced.

One and two thrirds cups self-raising flour

One teaspoon bicarb of soda

One tablespoon ground ginger

One third cup black treacle

One third cup golden syrup

Two thirds cup loosely packed brown sugar

One and a quarter cups full fat milk

One large egg, beaten

Two pears, peeled, cored and diced

Step-1

Preheat the oven to 170 degrees and grease a 23 cm square cake tin. Sift flour, bicarb and ginger into a bowl and make a well in the centre.

Step-2

Heat butter, treacle, golden syrup and sugar in a saucepan over low heat for five minutes until the butter is melted and the sugar dissolved. Remove from the heat and leave to cool for five minutes. Using a mixer, gradually add the melted butter mixture to the flour then add the egg and milk.

Step-3

Peel, core and chop the pears and gently fold into the wet mixture.

Step-4

Pour into the prepared tin and bake for approx 75 minutes until cooked and a skewer placed into the gingerbread comes out clean.

Step-5

Cool in the tin for ten minutes and then transfer to a wire rack.

Step-6

Serve in slices with sour cream and a cup of tea. Serves 12.

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