IngredientsFor the pear base2 medium pears (firm but ripe)40g unsalted butter50g soft brown sugar1 tbsp treacle (or golden syrup)For the cake batter100g unsalted butter100g dark brown sugar120g treacle (or golden syrup)120ml milk2 large eggs, at room temperature, lightly beaten120g plain flour60g rolled oats2 tsp ground ginger½ tsp ground cinnamon½ tsp bicarbonate of soda1 tsp baking powder½ tsp fine sea saltMethodStep 1Grease and line a standard loaf tin (about 20cm x 10cm x 7cm), leaving some overhang to help lift the cake out later.Step 2To prepare the base, peel, halve and core the pears. Arrange them cut-side down in the tin, nestling them closely together and alternating the wider and narrower ends so they fit snugly, without large gaps.Step 3Put the butter, brown sugar and treacle (or golden syrup) in a small pan and place over low heat. Stir gently until the butter has melted and the mixture is smooth. Pour it evenly over the pears, then set the loaf tin aside.Step 4Now make the cake batter. Using the same (unwashed) saucepan, combine the butter, sugar and treacle (or golden syrup) over low heat until melted. Add the milk, whisk to combine, then gradually whisk in the eggs until the mixture is smooth.Step 5Heat the oven to 170C fan-forced (190C conventional). In a mixing bowl, combine the flour, oats, spices, bicarbonate of soda, baking powder and salt. Pour in the wet mixture and stir with a spatula until just combined.Step 6Spoon the batter carefully over the pears and level the surface with a small spatula. Bake for 45-50 minutes, or until the loaf is dark and risen and a skewer inserted into the centre comes out clean.Step 7Cool in the tin for about 10 minutes, then carefully invert onto a plate so the pears are on top. Peel away the paper and allow to cool completely before slicing.Step 8Slice thickly and serve as it is or with a little cream or creme fraiche on the side.