• Preheat the oven to 155℃ Fan/175℃/350℉. Line the tin with non-stick baking parchment.

To make the caramelised pears

• Mix 6 pears with 3 tbsp fresh lemon juice.  
• Melt 40 grams (3 tbsp) butter in a large frying pan and sprinkle with 40 grams (¼ cup) caster sugar. Put the pear quarters into the pan.  
• Cook for about 5 minutes until brown on one side.  Turn and cook for a further 5 minutes until the other side is brown.  With a slotted spoon, carefully remove the pear quarters and set aside to cool slightly.
• Add 4 tablespoons Scotch Whisky and the remaining 40 grams (¼ cup) of caster sugar to the pan. Stir frequently for about 5 minutes until the mixture becomes syrupy.  
• Pour this syrup into the baking tin and tip the tin to spread evenly over the bottom of the tin.
• Start to arrange the pears from one corner so that they cover the bottom of the tin and are facing the same direction. Set aside.

To make the cake

• Sift together the 195 grams (1½ cups) plain (all purpose) flour, 1½ tablespoons ground ginger, 1½ teaspoons cinnamon, ½ teaspoon ground cloves, ½ teaspoon freshly grated nutmeg and ½ teaspoon of salt into a bowl.
• Use a freestanding electric mixer with paddle attachment or hand-held electric whisk, cream the 165 grams (⅔ cup) softened butter and 75 grams (⅓ cup) dark muscovado sugar together until light and fluffy.  
• Set your mixer to a lower speed and add four large eggs one at a time. Scrape down the sides of the bowl after each addition.  Beat until the eggs are just incorporated.  Add 175 grams (½ cup) treacle (molasses) and beat for a few moments longer to mix.
• Put 4 tablespoons boiling water into a bowl with the ½ teaspoon bicarbonate of soda stir and set aside.  
• Add half the flour mixture to the creamed mixture on low speed.  then add the water and bicarbonate of soda and the rest of the flour mixture and mix until well Incorporated  It will look like the mixture has split, but that is correct.
• Spoon the mixture into the tin on top of the arranged pears and bake for 25 minutes.  Reduce the oven temperature to 150℃ Fan/165℃ (325℉) and bake for 10-15 minutes longer.  
• The top should bounce bake when lightly touched.  Cool in the tin for 1 hour, then run a knife around the edges of the cake. Place a tray over the top of the tin and carefully(but quickly) turn upside down.
• Serve warm with cream or custard as a dessert. Or let it cool completely and serve at room temperature as a tea time cake.