Sticky Ginger Loaf with Cider Roasted Pears

Grease a 6 cup capacity loaf tin and line fully with baking paper

Preheat the oven to 170˚C.

Put the golden syrup, brown sugar, sultanas, ginger, butter and cider in a saucepan. Heat slowly, stirring until the butter and sugar has melted. Set aside to cool for 15 minutes.
Sift all the dry ingredients into a large bowl.
Stir the cooled golden syrup mixture into the dry ingredients then add the egg and beat until smooth.
Pour the batter into the tin and bake for 45 minutes or until the top springs back when pressed lightly with a fingertip. Cool.
To serve: Remove the baking paper and place the loaf on a board or plate. When ready to serve top with the warm roasted pears (see recipe below) and bay leaves and spoon over the remaining sauce. The bay leaves are not to be eaten. Makes 1 loaf

Cider Roasted Pears
Preheat the oven to 200˚C.
Halve the pears and remove the cores. Cut each half into 3 wedges.
Put the butter, sugar and spice in a large baking dish and place in the oven until the butter has melted. Stir in the cider and bay leaves then add the pears and turn to coat. Bake for 30-40 minutes or until the pears are tender and the syrup is reduced and sticky.
If making the pears ahead, reheat a little as the butter will solidify when cooled.