This dessert is pure autumn comfort. Try it with the more
fragrant wild ginger if you can get your hands on some, or finely
grate fresh ginger into the batter for a fresh lift.
90 gmhoney30 gmbutter, diced4William pears, peeled, cored and cut into rough 2cm piecesIcing sugar, for dustingVanilla bean ice-cream, to serveGinger sponge topping150 gm (1 cup) plain flour1¾ tspbaking powder150 gmsoftened unsalted butter130 gmraw caster sugar3eggs½ tspground ginger, or to taste (see note)
Preheat oven to 170C. Bring honey and butter to the boil in a saucepan, add pears, reduce heat to low and simmer, stirring occasionally, until pears are just tender (5-7 minutes). Spoon into a 1.5-litre baking dish.
For ginger sponge topping, sieve flour and baking powder into a bowl. Beat butter and sugar in an electric mixer fitted with a paddle attachment until pale and creamy. Add eggs one at a time, beating well between additions, then beat in ginger, stir in flour mixture, then spoon batter evenly over pear. Bake until top is risen and golden brown (30-35 minutes). Dust with icing sugar and serve with ice-cream.