:And yet more food:
(I've basically just halved the butter and reduced some sugar and golden syrup + sliced the pears because the cake holds together better + added more ginger because I do love my ginger!)
So here's my amended recipe:
3 Tbs unsalted butter, at room temperature
½ cup light brown sugar
1 ½ tsp ground cinnamon
4-5 medium to large ripe pears, cored, and quartered lengthwise and sliced thickly
(I like to keep the skins on)
250 g unsalted butter, at room temperature
1/2 cup light brown sugar
2 Tbs peeled, grated ginger
2Tbs ground ginger
3 large eggs
1/2 golden syrup
3 cups plain flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 ½ cups buttermilk
To make caramel, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared pan. Place the pears on top of the mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
To make the batter, cut butter into pieces, and put them in a large mixing bowl. Add1/2 cup brown sugar, and cream the mixture until it is smooth and pale in color. Add grated ginger, and beat . Add the eggs one at a time, beating until each is fully incoproated. Then, slowly pour in golden syrup and beat to mix.
In a separatebowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a spatula until the dry ingredients are just absorbed. Do not overmix the batter. Pour and scrape the batter into the pear-lined pan. The pan will be nearly full.