This yummy sticky pear gingerbread concoction is just the thing to accompany sunny outdoor cups of tea and a flick through the latest issue of Mollie Makes, out today! In the issue, you’ll find kid’s party ideas, a macrame garden chair makeover project, and a tour of the Liberty Design Studio. We also share how to make a upcycled clutch bag from a vintage tea towel and a luxuriously embellished fabric floral sash DIY for all those upcoming summer events. Lots more besides! Can’t wait to find it in the shops? Subscribe to Mollie Makes!
How to Make Sticky Pear Gingerbread
Time to Make : Around two hours
Suitable for : Beginners
You Will Need
- Measuring cups
- 23 cm square cake tin
- Food mixer
- Fruit corer
- Wire rack
- 125 grams butter, diced.
- One and two thrirds cups self-raising flour
- One teaspoon bicarb of soda
- One tablespoon ground ginger
- One third cup black treacle
- One third cup golden syrup
- Two thirds cup loosely packed brown sugar
- One and a quarter cups full fat milk
- One large egg, beaten
- Two pears, peeled, cored and diced
How to Make
Preheat the oven to 170 degrees and grease a 23 cm square cake tin. Sift flour, bicarb and ginger into a bowl and make a well in the centre.
Heat butter, treacle, golden syrup and sugar in a saucepan over low heat for five minutes until the butter is melted and the sugar dissolved. Remove from the heat and leave to cool for five minutes. Using a mixer, gradually add the melted butter mixture to the flour then add the egg and milk.
Peel, core and chop the pears and gently fold into the wet mixture.
Pour into the prepared tin and bake for approx 75 minutes until cooked and a skewer placed into the gingerbread comes out clean.
Cool in the tin for ten minutes and then transfer to a wire rack.
Serve in slices with sour cream and a cup of tea. Serves 12.
Our recipe conjure-upper, Laura Mitchell is a screenprinter, cake baker and vintage collector. She followed her heart from Brisbane to Rotterdam and blogs at Kit and Nancy.