Pear and Ginger Mini Loaf Cakes

Makes one 2lb loaf or 10 mini loaves

Ingredients

150g                unsalted butter

150g                soft light brown sugar

100g                golden syrup

200ml              milk

250g                plain flour

2 ½ tsp            ground ginger

1 ½ tsp            baking powder

2                      large eggs, beaten

3 pieces           stem ginger, finely chopped

2                      pears, peeled, cored and chopped – I used conference as they maintain their shape

Method

1.     Pre-heat the oven to 180/ 160/ Gas Mark 4. Either grease and line a 2lb loaf tin or lay 10 mini loaf cases on a baking tray

2.     Melt the butter, sugar and syrup in a pan, stir through the milk and set to one side to cool a little

3.     Sift the flour and ginger into a large bowl and make a well in the middle

4.     Pour in the wet ingredients and slowly fold in the flour until it is all combined

5.     Fold through the eggs, pears and stem ginger

6.     Fill the tin, or divide the mix between the cases and bake in the centre of the oven for 55 minutes of the whole loaf or 20-25 minutes for the individual ones until golden brown on top and a skewer comes out clean

7.     Cool the loaf in the tin for a few minutes and then transfer to a wire rack or move the loaves straight away.

8.     Serve warm with custard or cold with a nice cup of tea!