Double ginger and pear cake

Caramel

• 50 g salted butter
• 100 g dark brown sugar
• 4 pears (Bosc variety), cut into thin slices (5 mm) lengthways

Ginger cake

• 6 pieces stem ginger (approx. 60 g) (see Tips)
• 125 g salted butter
• 250 g golden syrup
• 50 g stem ginger syrup (from stem ginger jar)
• 1 ½ tbsp ground ginger
• ¾ tsp ground cinnamon
• 150 g dark brown sugar
• 375 g self-raising flour
• 1 ½ tsp bicarbonate of soda
• 3 eggs
• 360 g full cream milk