Pear & ginger tray bake
Try this warming seasonal tray bake for a simple Halloween after-dinner treat everyone will love.
- 200g butter, softened
- 100g caster sugar
- 100g soft brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cardamom pods, seeds removed and crushed
- 200g self raising flour
- 1 tsp baking powder
- 50g (2 balls) stem ginger
- 120mls whole milk
- 2 conference pears, ripe
- (To decorate) 50g white chocolate, tempered
- Preheat the oven to 180 degrees fan assisted. Grease a 14-16 cm square tray with a small drizzle of oil and cover the base with non stick baking parchment.
- In a large bowl cream the butter until pale and fluffy using a sturdy spoon. Add the vanilla and cardamom seeds, then add the sugars and continue beating until the sugar is less granular.
- Next beat the egg and milk together. Carefully dice the ginger and peel the pears. Cut the pears in half and place on their flat side cut in half again. Remove the stalk and core by cutting at a slight angle down into the board. Dice the pear into 1 cm pieces.
- Add the pear and ginger into the bowl of butter, add the milk and egg mixture and sieve the flour and baking powder into the bowl.
- Using a large metal spoon gently cut through the mixture. It will appear quite thick. Spoon into the prepared tray and bake for 30 minutes or until golden and cooked through.
- Remove from the oven and allow to cool completely before decorating.
- Using tempered chocolate pipe a spider’s web on top of the cake.
The tray bake will keep moist for up to 2 days if kept cool and in an air tight container