Ginger & Pear Cake with Toffee Sauce
Ready to eat dates - 150g
Boiling Water - 250ml
Bicarbonate of Soda - 1 tsp
Whitworths Caster Sugar - 150g
Butter, At room temperature - 125g
Large Eggs - 1
Self-raising Flour - 225g
Ground Ginger - 1tsp
Peeled, cored, cut into 2cm pieces - 3 ripe pears
Butter - 100g
Double Cream - 150ml
Preheat oven to 180°C / Gas Mark 4. Line a round 22cm cake tin with non-stick baking paper.
Coarsely chop the dates, place in a heatproof bowl and add the boiling water and bicarbonate of soda. Set aside to cool and then coarsely mash with a fork.
Add the egg and continue to beat for 1 minute.
Sift the flour and cinnamon into the bowl with the date mixture and pears.
Using a large metal spoon fold until well combined.
Pour into the tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Check the cake after 50 minutes and if the top is browning too quickly, cover with a piece of foil and continue to cook.
Place the cream, Whitworths Light Soft Brown Sugar and remaining butter in a small saucepan over medium heat. Cook for 5 minutes, stirring continuously.
Serve the warm cake with a drizzle of toffee sauce.