I love ginger, so this recipe incorporates three kinds: ground, fresh and stem. Despite that, it’s a very light gingerbread. Serve cold for an afternoon snack, or warm to finish off dinner with thick double cream or creme fraiche.
Serves 8
unsalted butter 60g, plus more for the tin
dark brown sugar 125g, plus a few extra pinches
fresh ginger 2½cm piece, grated
free-range egg 1
milk 100ml
self-raising flour 115g
ground ginger 1 tsp
cardamom pods 3, seeds ground, pods discarded
baking powder ½ tsp
slim pears 4, halved
stem ginger in syrup 1 ball, roughly chopped
