• 150 g butter
• 200 g caster sugar
• 2 eggs
• 1 tsp finely grated lemon zest
• 1 tsp ground ginger
• 140 g flour
• 1 tsp baking powder
• 6 small pears peeled and cored (but left whole)

Preheat the oven to 180C. Grease a large six whole muffin tray.
Cream the butter and sugar, add the eggs one and a time.  Add in the ginger and zest and the sifted dry ingredients and combine.  Spoon the mixture into the muffin pans and nestle a plear into each one.  Cook until the cakes are golden brown and the pears are cooked.  Serve warm dusted with icing sugar and a dollop of custard.