Preheat oven to 180C. Grease and flour (or grease and line) a 23cm cake tin.
Peel and core, then dice the pears.
Mix flour, salt, ground ginger and baking powder. Then rub butter in to make mixture like breadcrumbs.
Add pear, stem ginger and sugar. Mix. Add the milk and syrup. Mix well. If the mixture is a little dry add a further tablespoon of milk.
Pour batter into the cake tin. Sprinkle with a little dark brown sugar on top if you so desire.
Bake for 45 minutes. Test with s skewer before taking out (if it comes out clean it's done).
Serve with full fat Greek yogurt mixed with a little stem ginger syrup. With gallons of tea too, of course.