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- ½ cup Bundaberg Ginger Beer
- 150 g unsalted butter melted
- ¾ cup brown sugar
- ½ cup golden syrup
- 1 egg, lightly beaten
- 1 cup plain flour
- 1 cup self-raising flour
- 1 tsp ground cinnamon
- 1 pear, cored, chopped (optional)
- ½ cup sliced almonds
Sticky Ginger sauce
- ¼ cup Bundaberg Ginger Beer
- 20 g unsalted butter
- 2 tbsp brown sugar
Preheat oven to 180 degrees C. Grease the base and sides of an 8 inch round pan and line the base with baking paper.
Place the ginger beer, butter, brown sugar and golden syrup in a saucepan over low heat. Cook while stirring until sugar has dissolved (do not boil). Remove from heat, leave aside to cool slightly (approx. 15 mins).
Beat in the egg. Add the flours and cinnamon. Mix. Fold in the pears.
Pour batter into prepared pan. Sprinkle generously with sliced almonds.
Bake for 40-50 mins or until cooked through (a skewer inserted in the middle should come out clean).
Remove from oven, rest for 5 mins, then turn onto a wire rack. When ready to serve, drizzle with Sticky Ginger Sauce. Enjoy!
Make the sticky ginger sauce
Warm all the ingredients together in a saucepan until sugar dissolves. Bring to a boil and cook until mixture has thickened.