50 g butter
⅓ cup golden syrup
825 g canned pears in juice
515 g packet ginger cake (pre-made)
- Place 50g butter and 1/3 cup golden syrup in a non-stick, medium frying pan over medium heat. Cook, stirring, for 4 minutes.
- Drain pears. Add pears to pan. Simmer, turning occasionally for 5 minutes, or until golden and caramelised.
- Meanwhile, cut cake into eight even slices. Toast until golden. Cut slices diagonally in half.
- To serve, spoon warm pears and sauce over toasted cake. Serve with ice-cream (optional).