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You can make this recipe a day ahead

175g self raising flour
1/2 tsp baking powder
1 tsp ground cinnamon
2 tsp ground ginger
100g nuttelex
70ml golden syrup
125g dark brown sugar
2 flax eggs (2tbsp flax meal and 5tbsp hot water combined and set aside for five minutes)
125ml soy milk
2 tsp candied ginger, minced

750ml sugar syrup (equal parts caster sugar and boiling water)
1 tbsp minced fresh ginger
1 cinnamon stick
1 tsp allspice
150ml ginger wine
250ml brandy
4 beurre bosc pears

350ml soy milk
150g caster sugar
100g glucose
500g yoghurt – I make my own (recipe coming). If you don’t, you need to make sure it’s not too sweet otherwise, just cut down on the added sugar.
25ml lime juice

  1. To make the yoghurt ice cream, bring the milk, sugar and glucose to simmering point in saucepan. Stir until sugar dissolved. Set aside. Once cooled, add yoghurt and lime. Pour in ice cream maker and churn according to instructions.

  2. To make the spiced ginger pears, bring all ingredients except the pears to the boil in a saucepan. Simmer for 15 minutes. Peel, quarter and core the pears. Neatly add to liquid so they are all submerged, cover with lid and simmer for 30 minutes or until soft. Remove pears and reduce liquid by about half. Pour through a sieve into container with pears and set aside until serving.

  3. To make the ginger cake, preheat oven to 160 C. Grease and line a 20 x 20cm cake tin or pyrex. Combine flour, baking powder, cinnamon and ginger in a bowl.

  4. Combine flax eggs, milk and candied ginger in a bowl. Melt the butter, golden syrup and brown sugar in a saucepan then add to milk mixture. Stir into flour mix. Pour the batter into your prepared tin and bake for 40 minutes or until a skewer comes out clean.

  5. To serve, cut the cake in to rectangles, Reheat the pears in their syrup gently. Top the cake piece with pears and their syrup. Add a scoop or two of ice cream and serve immediately.