Ingredients
- 200g porridge oats
- 200g self-raising flour
- 2 tsp ground ginger
- ¼ tsp salt
- 175g treacle
- 140g butter, plus extra for the dish and dotting over
- 140g light muscovado sugar, plus a bit more
- 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve
- 1 large egg
- 150ml milk
- 4 ripe pears, peeled, stalks cut off, cored and halved
- custard, to serve (see recipe below)