Breads & Baked Goods, Desserts

Chocolate, Pear & Ginger Tray Bake

  • Prep 15 mins
  • Preheat time 3 mins
  • Cook time 30 mins
  • Total 33 mins
  • Easy
  • Serves 12


  • Contains Milk/Dairy
  • Contains Wheat
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat, Eggs

Cooking mode

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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


  • 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.