SCRUMMY GINGER AND PEAR CAKE WITH TOFFEE SAUCE

Prep time: 25 minutes

Cooking time: 1 hour 10 minutes

Difficulty: Moderate

10-12 servings

Ginger Pear Pudding

The combination of rich, moist dark sponge and sweet fresh pears is sublime!

Ingredients Quantity
Ready to eat dates 150g
Boiling water 250ml
Bicarbonate of soda 1 tsp
WHITWORTHS CASTER SUGAR 150g
WHITWORTHS DARK SOFT BROWN SUGAR 50g
Butter, at room temperature 125g
Large egg 1
Self-raising flour 225g
Ground ginger 1 tsp
Peeled, cored, cut into 2cm pieces 3 ripe pears
WHITWORTHS LIGHT SOFT BROWN SUGAR 100g
Butter 100g
Double cream 150ml

PREPARATION METHOD

Preheat oven to 180°C / Gas Mark 4. Line a round 22cm cake tin with non-stick baking paper.

Coarsely chop the dates, place in a heatproof bowl and add the boiling water and bicarbonate of soda. Set aside to cool and then coarsely mash with a fork.

Beat the WHITWORTHS CASTER and WHITWORTHS DARK SOFT BROWN SUGAR and butter in a large bowl until pale and creamy.

Add the egg and continue to beat for 1 minute.

Sift the flour and cinnamon into the bowl with the date mixture and pears.

Using a large metal spoon fold until well combined.

Pour into the tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Check the cake after 50 minutes and if the top is browning too quickly, cover with a piece of foil and continue to cook.

Toffee Sauce

Place the cream, WHITWORTHS LIGHT SOFT BROWN SUGAR and remaining butter in a small saucepan over medium heat. Cook for 5 minutes, stirring continuously.

Serve the warm cake with a drizzle of toffee sauce.

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