YIELD: Yield: ± 1.9 kg (Makes half insert)


  • 500 g (1 sachet) Master Sweet Batter R/P (08169050)
  • 15 g (1½ Tbsp) Bicarbonate of soda
  • 5 g (2 tsp) Ginger, ground
  • 440 ml (1¾ cups) Water
  • 100 g (2 large) Eggs
  • 65 g (3 Tbsp) Apricot jam
  • 15 ml (1 Tbsp) White Vinegar
  • 410g (1 can) Pears, drained and chopped


  • 190 g (¾ cup) Butter/Margarine
  • 440 ml (1¾ cup) Milk
  • 190 g (¾ cups) Golden syrup
  • 5 g (2 tsp) Ginger, ground
  • 300 g (1½ cups) Sugar, brown


1 Preheat an oven to 160°C. Grease a half insert with non-stick spray. 2 Sift together the Master Sweet Batter R/P, bicarbonate of soda and ginger. 3 Whisk together the water, eggs, apricot jam and vinegar. Add the wet ingredients to the dry ingredients and mix gently to combine. Whisk for ± 1 minute to form a smooth batter. Add the pears and mix through. 4 Pour the batter into the half insert and cover tightly with foil. Place on a rack in the centre of the oven and bake for ± 30 minutes or until the sponge is cooked through in the centre. Bake immediately. Do not let the batter stand for longer than 10 minutes before baking.
Make the sauce: 5 Add the butter/margarine, milk, golden syrup, ground ginger and sugar to a saucepan. Bring to a simmer, melting the butter and dissolving the sugar. Simmer for ± 5 minutes, stirring occasionally. 6 Remove the sponge from the oven. Remove the foil and prick the sponge with a fork. 7 Gently pour the hot sauce evenly over the sponge, cover again with the foil and allow to stand for ± 10 minutes to absorb the sauce. Remove the foil and cut into squares to serve.