Gingerbread with pears and caramel sauce

Name: Gingerbread with pears and caramel sauce
Ingredients: 200 g cold unsalted butter, diced; 250 ml pouring (35%) cream; 300 g dark-brown sugar; 2 teaspoons minced candied ginger; 2 tablespoons crème fraîche; 125 ml full-cream milk; 2 large (61 g) eggs, beaten; 125 g dark-brown sugar; 70 ml golden syrup; 100 g unsalted butter; 1 teaspoon freshly ground cinnamon; 2 teaspoons ground ginger; ½ teaspoon baking powder; 175 g self-raising flour; 1 quantity Spiced Ginger Pear halves

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This is the epitome of comfort food; it combines childhood textures with grown-up flavours.

Ingredients

1 quantity Spiced Ginger Pear halves

Dessert
Vegetarian

Method

To make the gingerbread, preheat oven to 160°C and grease and line a 15 cm square cake tin. Sift flour, baking powder, ground ginger and ground cinnamon into a bowl.
Melt butter with golden syrup and brown sugar in a saucepan over moderate heat. Whisk