Chris Robshaw's pear and ginger cake recipe | Macmillan Coffee Morning

Ingredients

• 250g unsalted butter
• 250g dark muscovado or molasses sugar
• 250g black treacle
• 375ml milk
• 3 large free range eggs, beaten
• 400g self-raising flour
• 1 1/2 bicarbonate of soda
• 2 teaspoons ground ginger
• 1 and half teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 4 knobs stem ginger in syrup, finely chopped
• 2 small pears, cored, quartered and quarters sliced in 3