Totally irresistible SWEET TREATS

Try these perfect toffee and treacle recipes, straight from our Test Kitchen

- SAMUEL GOLDSMITH

PEAR, PLUM AND GINGER CRUMBLE CAKE

The sweetness of the pear and plum go really well with the fieriness of the ginger.

SERVES 12

150g (5oz) unsalted butter

100g (3½oz) black treacle

100g (3½oz) golden syrup

275g (9½oz) self-raising flour

2tsp ground mixed spice

2tsp ground cinnamon

2 free-range eggs, beaten

3 medium ripe pears, peeled, cored and sliced

3 balls stem ginger, roughly chopped, plus 2tbsp syrup reserved from the jar

3 ripe plums, destoned and sliced

For the crumble:

45g (1½oz) butter, softened and cut into cubes

30g (1oz) demerara sugar

75g (2½oz) plain flour

You will need:

20cm (8in) square cake tin, greased and lined

1 Gently melt the butter with the treacle and syrup in a pan and set aside to cool until lukewarm.

2 Meanwhile, heat the oven to 180C/Gas 4.

3 For the crumble topping, rub together all the ingredients until they look like breadcrumbs and set aside.