1 egg
1/3 cup Chelsea Soft Brown Sugar
95g butter
1/3 cup Chelsea Golden Syrup
1 ¼ cups self-raising flour
1 tsp baking soda
2 tsp ground ginger
½ tsp ground nutmeg
1 tsp cinnamon
½ cup boiling water
1 small tin pears, drained thoroughly
Extra Golden Syrup for drizzling

Preheat oven to 180°C, grease and line a loaf tin (22cm x 11cm) with baking paper.
In a large bowl beat egg and sugar together until blended. (You can use an electric beater or just beat in a bowl with a wooden spoon)
Melt butter and Golden Syrup over a low heat, combine with egg and sugar, beat well. Sift dry ingredients into mix and stir thoroughly.
Stir in boiling water (mixture will thicken at this point), pour into prepared tin.
Slice pears lengthwise into eighths and place on top of the loaf (they will sink slightly).

Bake for approx. 45 minutes until cooked. Test the centre under the pears to ensure the loaf is cooked through - otherwise it will sink.

Glaze with Chelsea Easy Pour Golden Syrup and serve with custard or ice-cream.