175g/6oz Odlums Self Raising Flour
400g/ 1lb tin Pear Halves (drained)
50g/2oz finely chopped Stem Ginger (or crystallized ginger)
175g / 6oz Light Brown Sugar
175g / 6oz Butter or Margarine (softened)
3 Eggs (lightly beaten)
1 teaspoon Ground Ginger
Extra Ground Ginger for tin
1 tablespoon Brown Sugar (for base of tin)


  1. Preheat the oven to 180°C / 350°F / Gas 4. Grease a deep 20 cm / 8 inch round cake tin, line the base with greaseproof paper and liberally grease the paper. Spread the tablespoon of sugar on this, then dust with ground ginger.
  2. Fill the hollow in each pear half with the chopped ginger. Arrange the pear halves, flat side down, over the base of the cake tin.
  3. Put flour, sugar, butter or margarine, eggs and ground ginger into a mixing bowl and beat until smooth and creamy.
  4. Carefully spoon the mixture into the tin and smooth the surface.
  5. Bake in the centre of the oven for about 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave the cake to cool in the tin for about 5 minutes. Turn out on to a serving dish, peel off the lining paper and leave to cool completely.
  6. Serve with cream, ice cream or crème fraiche.