Serves 8 1kg pears, cored, peeled and sliced 110g unsalted butter, plus extra for greasing 175g honey 75g caster sugar 100g icing sugar, plus extra for dusting 300g plain flour, plus extra for dusting 1 tbsp ground ginger 2 tsp baking powder 1 egg vanilla ice cream, to serve 25cm round cake tin.
Preheat the oven to 180°C/gas mark 4 and grease the cake tin. In a small saucepan, combine the honey, caster sugar and 30g of the butter, and simmer for 3-4 mins until the sugar has dissolved. Allow to cool. In a separate saucepan, mix the icing sugar with 4 tbsp of cold water and simmer for 2-3 mins until it turns golden. Add the remaining butter, then mix in the pears. Cook on a low heat for 8 mins. Allow to cool for 10 mins, then transfer to the prepared tin.
In a food processor, combine the flour, ginger, baking powder, egg and cooled honey mixture. Whisk for 1-2 mins until a firm batter, then dust a clean surface and roll the mixture out to a 25cm-sided square. Cut the shape into a circle and top the pears with it. Bake for 20-30 mins until an inserted knife comes out clean. Allow to cool for 5 mins, then place a large plate on top of the cake tin and, holding the plate on the tin, turn both the plate and tin upside down. Remove the tin and serve with the ice cream.