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125g brown rice syrup (or golden syrup)

125g light brown sugar

1 tbsp treacle

125g butter

150ml milk

2 eggs

2 pieces of stem ginger, finely chopped (optional)

225g all purpose flour

30g cocoa powder

2 tbsp garam masala

½ tsp salt

1 tsp baking soda

4 medium sized pears, peeled, quartered, cored and cut into cubes (note, if baking the cake as an upside down cake make sure your pears are nice and firm and simply cut into quarters)

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1. Pre-heat the oven to 180 degrees Celsius (160 degrees Celsius fan) and grease and line a round springform with parchment paper.

2. In a medium saucepan, melt the brown rice syrup, brown sugar, treacle and butter and stir to combine. Turn off the heat and whisk in the milk. Check the temperature - if the mixture feels warm to the touch but not too hot, you can whisk in the eggs until the mixture is smooth. Otherwise, set aside to cool down until merely warm to the touch. Add the chopped stem ginger and whisk to distribute.

3. In a large mixing bowl whisk together the flour, cocoa powder, garam masala, salt and baking soda. Pour over the wet ingredients and whisk until you have a smooth batter. Fold in the cubed pear.

4. Pour the cake batter into the prepared tin and bake the cake for ca. 60 minutes or until a wooden skewer inserted into the centre of the cake comes out clean.

5. Leave to fully cool in the tin before carefully inverting on to a wire rack and peeling off the parchment paper. Invert once more onto a serving plate.

6Serve on its own, with whipped cream or a simple pouring custard.