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To make the base, using a processor, whizz up the bread, mix it, baking powder, ginger and sugar to a fine crumb. Add in the soft butter to make a stiff dough.
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Press firmly into the bottom of the tin.
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Arrange the drained and sliced pears on top of the dough.
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In a pan, gently warm the golden syrup, add the ginger, lemon zest & juice, then mix in bread crumbs. Place on top of the pears and smooth the top.
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Bake for 35 minutes until the top is golden, mix the butter crumb ingredients together, remove the tin from the oven, sprinkle the top with the crumb, bake for a further 10 minutes.
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Serve warm with custard or cream.