Ingredients

Roasted spiced pears
4 pears
3 tbsp golden caster sugar
100 ml pear cider
¾ tsp ground cinnamon
Pinch of sea salt flakes

Caramelised pecan nuts
50 g golden caster sugar
20 pecan nuts
Pinch of sea salt flakes 

Cake
145 g unsalted (or non-dairy) butter
180 g dark brown muscovado sugar
160 g black treacle
120 g ginger (in syrup), finely chopped, plus 2 tbsp of ginger syrup
½ nutmeg, finely grated
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
½ tsp sea salt
2 pears, coarsely grated
¾ tsp bicarbonate of soda
300 g self-raising flour

Method

Roasted Spiced Pears

1. Peel, core and quarter the pears and lay in an ovenproof dish.

2. Sprinkle over the caster sugar and cinnamon, and pour in the cider. Add a pinch of sea salt flakes.

3. Bake at 180ºC / 160ºC fan for 30 mins, basting half way though, until the pears are soft when pierced with a knife. Allow to cool.

The pears can be made 1 day ahead and stored, covered, in the fridge. Bring to room temperature before serving.

Caramelised Pecan Nuts

1. Put the pecans on a piece of baking parchment and place in a heatproof dish.

2. Place the sugar in a small heavy pan and place on a medium-high heat. Swirl the pan occasionally once the sugar starts to melt around the edges (don’t be tempted to stir it).

3. Once the sugar has fully melted and turned golden in colour, pour over the pecan nuts and sprinkle with sea salt flakes.

4. Allow to cool completely, then chop into chunks and set aside.

The caramelised pecans can be made a couple of days ahead, and stored in an airtight container.

Bundt Cake

1. Preheat oven to 170ºC / 150ºC fan. Spray the Bundt tin with cake release, or butter well, making sure to coat all the grooves.

2. Place the butter, sugar and treacle in a large heatproof bowl and set over a saucepan containing a couple of inches of water. Place on a medium heat, stirring occasionally, until the butter has melted. Remove from the heat and stir briskly.

3. Sift the flour, spices and sea salt into a bowl and whisk (or use a fork) to combine.

4. Add the chopped ginger, syrup and grated pears to the melted butter and sugar, then whisk into the dry ingredients.

5. Pour the cake batter into the prepared tin and bake for 45 mins or until cooked (when a skewer inserted in the centre of the cake comes out clean).

6. Leave to cool for 10 minutes, then invert over a cooling rack and allow to cool completely.

7. Sprinkle over the caramelised nuts and serve with the spiced pears.

The cake can be made 1-2 days ahead, and stored in an airtight container.

Serves 10-12