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Preparation
in 20 minutes
Cooking
in 45 minutes
Temperature
190 °C
- To make the base, using a processor, whizz up the bread, mix it, baking powder, ginger and sugar to a fine crumb. Add in the soft butter to make a stiff dough.
- Press firmly into the bottom of the tin.
- Arrange the drained and sliced pears on top of the dough.
- In a pan, gently warm the golden syrup, add the ginger, lemon zest & juice, then mix in bread crumbs.
- Place on top of the pears and smooth the top.
- Bake for 35 minutes until the top is golden, mix the butter crumb ingredients together, remove the tin from the oven, sprinkle the top with the crumb, bake for a further 10 minutes.
- Serve warm with custard or cream.
Ingredients
For the base / bottom:
60
g
60
g
1
tsp
baking powder
1
tsp
ginger, ground
15
g
caster sugar
60
g
butter at room temperature
1
can
pears in syrup, drained and sliced
For the topping:
225
g
golden syrup
2
tsp
ginger
zest and juice of 1 lemon
90
g
For the crumbles:
15
g
butter, melted
1
slice
5
tsp
Demerara sugar
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No yeast added
Palm oil free
Wheat free
Vegetarian
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