Pear and Ginger Mini Sponge Squares

Method

Make it happen

1. 01

   Heat oven to 175°C fan and line a small 18 cm square tin. Cream butter and sugar until pale, then beat in eggs.

2. 02

   Fold in self-raising flour, baking powder, ginger and milk to make a smooth batter.

3. 03

   Pat diced pear dry and gently fold through. Spread mixture evenly in prepared tin.

4. 04

   Bake 22–27 minutes until golden and a skewer is clean. Cool fully before cutting into 12 squares.