This dish contains the following allergens: Milk/Dairy, Wheat, Eggs
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Butter for greasing
225g
self-raising flour
1
teaspoon baking powder
50g
cocoa powder
225g
butter, softened
225g
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Butter for greasing
8oz
self-raising flour
1
teaspoon baking powder
1oz
cocoa powder
8oz
butter, softened
8oz
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Utensils
Step 1
Grease the crisper basket with butter, then line the basket with baking parchment, coming about 5cm up the sides. It doesn’t need to be neat and perfect.
Step 2
In a large bowl, sieve flour, baking powder and cocoa powder together. Add butter, sugar, eggs, ginger and 1 tablespoon syrup. With a hand mixer, beat until smooth, about 1 to 2 minutes.
Step 3
Transfer the batter to the lined basket and top with pears.
Step 4
Insert cooking pot in unit and close lid. Select BAKE, set temperature to 160°C and set time to 30 minutes. Select START/STOP to begin preheating.
Step 5
When the unit beeps to signify it has preheated, place the crisper basket in the cooking pot. Close lid and cook for 25 to 30 minutes. Cooking is complete when a cocktail stick is inserted in the cake and comes out clean. Remove crisper basket and allow to cool slightly. Prick cake over with cocktail stick and spoon remaining stem ginger syrup over the cake.
Step 6
Allow to cool in basket before turning out. Cut into 12 pieces.
Grease the crisper basket with butter, then line the basket with baking parchment, coming about 5cm up the sides. It doesn’t need to be neat and perfect.
Butter for greasing
225g
self-raising flour
1
teaspoon baking powder
50g
cocoa powder
225g
butter, softened
225g
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Butter for greasing
8oz
self-raising flour
1
teaspoon baking powder
1oz
cocoa powder
8oz
butter, softened
8oz
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Step 2 of 6
In a large bowl, sieve flour, baking powder and cocoa powder together. Add butter, sugar, eggs, ginger and 1 tablespoon syrup. With a hand mixer, beat until smooth, about 1 to 2 minutes.
Butter for greasing
225g
self-raising flour
1
teaspoon baking powder
50g
cocoa powder
225g
butter, softened
225g
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Butter for greasing
8oz
self-raising flour
1
teaspoon baking powder
1oz
cocoa powder
8oz
butter, softened
8oz
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Step 3 of 6
Transfer the batter to the lined basket and top with pears.
Butter for greasing
225g
self-raising flour
1
teaspoon baking powder
50g
cocoa powder
225g
butter, softened
225g
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Butter for greasing
8oz
self-raising flour
1
teaspoon baking powder
1oz
cocoa powder
8oz
butter, softened
8oz
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Step 4 of 6
Insert cooking pot in unit and close lid. Select BAKE, set temperature to 160°C and set time to 30 minutes. Select START/STOP to begin preheating.
Butter for greasing
225g
self-raising flour
1
teaspoon baking powder
50g
cocoa powder
225g
butter, softened
225g
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Butter for greasing
8oz
self-raising flour
1
teaspoon baking powder
1oz
cocoa powder
8oz
butter, softened
8oz
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Step 5 of 6
When the unit beeps to signify it has preheated, place the crisper basket in the cooking pot. Close lid and cook for 25 to 30 minutes. Cooking is complete when a cocktail stick is inserted in the cake and comes out clean. Remove crisper basket and allow to cool slightly. Prick cake over with cocktail stick and spoon remaining stem ginger syrup over the cake.
Butter for greasing
225g
self-raising flour
1
teaspoon baking powder
50g
cocoa powder
225g
butter, softened
225g
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Butter for greasing
8oz
self-raising flour
1
teaspoon baking powder
1oz
cocoa powder
8oz
butter, softened
8oz
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Step 6 of 6
Allow to cool in basket before turning out. Cut into 12 pieces.
Butter for greasing
225g
self-raising flour
1
teaspoon baking powder
50g
cocoa powder
225g
butter, softened
225g
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
3
tablespoons ginger syrup, divided
2
pears, peeled, quartered, cored
Butter for greasing
8oz
self-raising flour
1
teaspoon baking powder
1oz
cocoa powder
8oz
butter, softened
8oz
golden caster sugar
4 medium
eggs
2 balls jarred stem
ginger in syrup, drained, finely chopped
