Sticky pear & ginger cake recipe | Good Food
This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert, from BBC Good Food magazine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 250g stoned dates finely chopped
- 300ml milk
- 100g butter plus extra for the tin
- 140g ginger preserve (you'll find this with the jams)
- 140g dark muscovado sugar
- 3 large ripe pears (we used Conference)
- 175g self-raising flour
- 50g pecan nuts, reserve 10 and chop the rest
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- ½ tsp mixed spice
- 2 eggs beaten
- 85g light muscovado sugar
- 150ml brandy
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