Sticky pear & ginger cake

Name: Sticky pear & ginger cake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 250 grams stoned dates, finely chopped; 300 milliliters milk; 100 grams butter, plus extra for the tin; 140 grams ginger preserve (youll find this with the jams); 140 grams dark muscovado sugar; 3 larges ripe pears (we used Conference); 175 grams self-raising flour; 50 grams pecan nuts, reserve 10 and chop the rest; 1 teaspoon bicarbonate of soda; 2 teaspoons ground ginger; 1 teaspoons mixed spice; 2 eggs, beaten; 85 grams light muscovado sugar; 150 milliliters brandy

Sticky pear & ginger cake could be just the lacto ovo vegetarian recipe you've been looking for. This dessert has 554 calories, 7g of protein, and 18g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. 249 people found this recipe to be scrumptious and satisfying. If you have brandy, pecan nuts, muscovado sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. If you like this recipe, take a look at these similar recipes: Sticky ginger pear pudding, Sticky ginger-nut cake, and Sticky ginger lemon drizzle cake.

Instructions

Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado.

Ingredients you will need

Muscovado Sugar

Butter

Ginger

Dates

Milk

Equipment you will use

Frying Pan

Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks.

Ingredients you will need

Pear

Base

Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs.

Ingredients you will need

Pecan Pieces

Spices

All Purpose Flour

Dates

Egg

Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top.

Ingredients you will need

Pecans

Pear

Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs the cake may still look a little wet around the pears.

Ingredients you will need

Pear

Equipment you will use

Oven

Skewers

Aluminum Foil

While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.

Ingredients you will need

Light Muscovado Sugar

Brandy

Syrup

Water

Equipment you will use

Frying Pan

To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.

Ingredients you will need

Syrup

Wrap