Slice 5 pears (or 2 cans of pear slices - drained) and place in greased dish.
Melt 100g butter in a saucepan.
Add 2 tablespoons of golden syrup and 1/2c brown sugar.
When melted, remove from heat and add 1 1/4c self raising flour, 2tsp ginger, 1 1/2c milk, 1 egg.
Spread over the pears.
Sprinkle 1/2tsp mixed spice, 1tsp ginger and 1/2c brown sugar over the pudding. Pour 1 375ml bottle of Bundaberg Ginger Beer over the pudding.
Bake for 40 minutes.
Enjoy with ice cream, cream, or on its own.
