Gingerbread and pear pudding cake recipe

1 cup spelt flour

½ tsp bicarbonate soda

¾ tbsp ground ginger

¼ tsp ground cloves

¼ tsp ground cinnamon

1 generous tbsp of glace ginger (roughly chopped)

½ cup melted coconut oil

½ cup maple syrup

½ cup golden syrup

3 tbsp brown rice syrup

2/3 cup coconut milk

2 eggs

¾ tbsp apple cider vinegar

2 tsp vanilla extract

3 medium pears (peeled and cut into thick slices

Preheat oven to 180 degrees (165 degrees fan forced). Line a 20cm square cake tin. Add dry ingredients to mixing bowl and whisk together. In another bowl whisk together the wet ingredients. Peel and slice pears. Mix wet and dry ingredients and stir through until combined; it will be a wet mix. Pour into baking tin and press pears into the mix. Bake for 40-50 minutes until skewer comes out clean. Can serve hot or cold.