Sticky pear ginger cake
Ingredients
- 250g stoned dates finely chopped
- 300ml milk
- 100g butter plus extra for the tin
- 140g ginger preserve (you'll find this with the jams)
- 140g dark muscovado sugar
- 3 large ripe pears (we used Conference)
- 175g self-raising flour
- 50g pecan nuts, reserve 10 and chop the rest
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- ½ tsp mixed spice
- 2 eggs beaten
- 85g light muscovado sugar
- 150ml brandy
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