Ginger-flavoured sponge pudding cooked with halved pears on the bottom, turned out.

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4 x 15 ml tablespoons golden syrup
411g can pears, drained and juice retained
4 glace cherries
100g soft margarine
100g caster sugar
2 eggs
150g self-raising flour
2 x 5ml teaspoons powdered ginger
A little milk
2 x 5ml teaspoons cornflour

Cooking time: 45-55 minutes
Oven: 180C, 350F, Gas Mark 4

Grease a 20cm (8in) round cake tin. Heat the syrup and pour into the tin and cover the base. Arrange the pears and glace cherries in the syrup. Cream the fat and sugar together until light and fluffy. Beat in the eggs and finally stir in the sieved flour and ginger. Add a little milk to give a dropping consistency. Spread the mixture over the fruit and cook in a moderate oven for about 45-55 minutes until golden brown and firm to the touch. Turn out onto a serving dish and serve with a pear sauce made by blending the cornflour with a little juice and heating with the rest of the juice to boiling point, stirring all the time.