Squares of Pear and Walnut Gingerbread Traybake on a black board.

Pear and Walnut Gingerbread Traybake

This Pear and Walnut Gingerbread Traybake is inspired by a community orchard local to me – Crowborough Community Orchard. They celebrated Blossom Day in April 2024 and I was there helping them raise funds by selling this traybake and my Chocolate Cherry Cake Traybake, plus mini apple pies and mini Sussex Apple Pies. It was a great success with around 100 people attending!

The only British orchard fruits available in late April in the UK are apples and pears so I mostly used these for my other baked goods on Blossom Day. I usually buy mine from the local fruit farm, Laurel Tree Farm as they have several varieties not available in supermarkets and also I prefer to buy locally produced food when I can.

Orchard Blossom Day

Orchard Blossom Day is a celebration of fruit trees, flowers and food that takes place in the UK and Europe around the end of April each year. The Day celebrates orchards as places for the benefit of people and nature.

Slice of Pear and Walnut Gingerbread Traybake on a black board

Ingredients you will need to make Pear and Walnut Gingerbread Traybake

  • 8 ounces / 225 grams / 1 cup golden syrup
  • 4 ounces / 110 grams / ½ cup soft dark brown sugar
  • 4 ounces / 110 grams / ½ cup butter
  • 1 ½ pounds / 675 grams pears (I used Conference pears)
  • 3 ounces / 85 grams / ⅓ cup walnuts
  • 12 ounces / 340 grams / 1 ½ cups self raising flour
  • 2 level teaspoons ground cinnamon
  • 1 rounded teaspoon ground all spice
  • 1 rounded teaspoon of ground ginger
  • 1 level teaspoon salt
  • 1 level teaspoon bicarbonate of soda
  • 1 large egg
  • 6 fluid ounces / 180 ml buttermilk

Directions

  1. Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  2. Grease and line a traybake tin 8 inches x 12 inches.
  3. Put the syrup, sugar and butter into a small saucepan and stir over a gentle heat until the butter is melted and the sugar dissolved. Remove from the heat and allow to cool.
  4. Peel and cut the pears into small pieces and chop the walnuts.
  5. Sieve the flour, spices, salt and bicarbonate of soda into a mixing bowl.
  6. Beat the egg with the buttermilk.
  7. Add the syrup / sugar / butter mixture with the egg and buttermilk to the dry ingredients and whisk until you have a smooth batter.
  8. Add ¾ of the prepared pears and chopped walnuts to the batter and pour into the lined tin and spread out evenly.
  9. Scatter the remaining pears and walnuts over the top of the mixture and lightly press into the surface.
  10. Bake in the pre-heated oven for approximately 45 minutes until well risen and firm to the touch.
  11. Cool in the tin. When cold turn out and cut into squares. Eat and enjoy.

Equipment needed to make Pear and Walnut Gingerbread Traybake

As well as the usual kitchen equipment the main item you will need to make this traybake is an 8 inch by 12 inch cake tin such as the PME OBL08122 Aluminium Oblong Cake Pan 8 x 12 x 2-Inch Deep , Silver which is available at Amazon.

Pear and Walnut Gingerbread Traybake

Recipe by Scones Plus More Course: Dessert, SnackDifficulty: Easy
Servings

16

servings
Prep time

20

minutes
Cooking time

45

minutes

Ingredients

  • 8 ounces / 225 grams / 1 cup golden syrup

  • 4 ounces / 110 grams / ½ cup soft dark brown sugar

  • 4 ounces / 110 grams / ½ cup butter

  • 1 ½ pounds / 675 grams pears (I used Conference pears)

  • 3 ounces / 85 grams / ⅓ cup walnuts

  • 12 ounces / 340 grams / 1 ½ cups self raising flour

  • 2 level teaspoons ground cinnamon

  • 1 rounded teaspoon ground all spice

  • 1 rounded teaspoon of ground ginger

  • 1 level teaspoon salt

  • 1 level teaspoon bicarbonate of soda

  • 1 large egg

  • 6 fluid ounces / 180 ml buttermilk

Directions

  • Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  • Grease and line a traybake tin 8 inches x 12 inches.
  • Put the syrup, sugar and butter into a small saucepan and stir over a gentle heat until the butter is melted and the sugar dissolved. Remove from the heat and allow to cool.
  • Peel and cut the pears into small pieces and chop the walnuts.
  • Sieve the flour, spices, salt and bicarbonate of soda into a mixing bowl.
  • Beat the egg with the buttermilk.
  • Add the syrup / sugar / butter mixture with the egg and buttermilk to the dry ingredients and whisk until you have a smooth batter.
  • Add ¾ of the prepared pears and chopped walnuts to the batter and pour into the lined tin and spread out evenly.
  • Scatter the remaining pears and walnuts over the top of the mixture and lightly press into the surface.
  • Bake in the pre-heated oven for approximately 45 minutes until well risen and firm to the touch.
  • Cool in the tin. When cold turn out and cut into squares. Eat and enjoy.

Notes

  • If you prefer a darker gingerbread you can substitute black treacle for some or all of the golden syrup.

Happy Baking!

Tanya

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