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
4 ripe pears, peeled, stalks cut off, cored and halved
custard, to serve (see recipe below)
Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.
Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.
To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.