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  • 85g golden syrup
  • 175g dark muscovado sugar, plus 1 tsp extra
  • 150ml milk
  • 100g butter, plus lots extra for greasing
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 6 balls stem ginger from a jar
  • 2 ripe pears, peeled
  • 1 egg
  • custard, to serve
  • For the ginger brandy syrup:
  • 50ml syrup from the ginger jar
  • 100ml brandy
  • 85g dark muscovado sugar
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