Pear, golden syrup and oat cake
Something between a flapjack and a syrup sponge pudding, this cake is best eaten hot with thick, creamy vanilla custard.
PREP 20 mins COOK 1 hour 15 mins SERVES 10
You’ll need a deep 20cm springform cake tin.
A simple, throw it all in seasonal cake that sings of nostalgia and works well as a hot pudding. Swap the pears for chopped eating apples, if you like.
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