When English rugby star Chris Robshaw isn’t getting muddy for England, you can find him at home baking some classic comfort food! He can come over for a cuppa and a square of cake any time…



  • 250g unsalted butter
  • 250g dark muscovado or molasses sugar
  • 250g golden syrup
  • 250g black treacle
  • 375ml milk
  • 3 large eggs, beaten
  • 400g self-raising flour
  • 1 and half teaspoon bicarbonate of soda
  • 2 tablespoon ground ginger
  • 1 and half teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 4 knobs stem ginger in syrup, finely chopped
  • 2 small pears, cored, quartered and quarters sliced in 3

> 1 x roasting tin 30cm x 22cm approx, lined with Baking Parchment.

> Preheat oven to 160CFan/180C Electric/350F/GM4


  1. In a large mixing bowl, mix together dry ingredients.
  2. Place the butter, sugar, golden syrup, black treacle and milk in a saucepan over a low heat and stir until the butter has melted. Take off the heat and leave until warm, add eggs and whisk well until combined.
  3. Pour butter/sugar mixture over dry ingredients, add chopped ginger and mix well.
  4. Pour batter into tin, scatter over pear segments and bake for around 50-60 mins or until a skewer comes out clean from the ginger cake.
  5. Cool in tin for 30 mins then turn out on to a wire rack and cool completely.
  6. Wrap in greaseproof paper and place in an airtight container for a day before cutting into squares (it will be easier to cut if left for a day).


 For more information on Macmillan Cancer Support’s World’s Biggest Coffee Morning, head to www.coffee.macmillan.org.uk.