Method

Malva Sponge

Preheat the oven to 180 °C. Using a stand mixer, or by hand, beat the sugar and butter until fluffy. Add the egg and combine, ensuring you scrape down the sides of the bowl. Add the bicarbonate of soda, baking powder, salt, cinnamon and mixed spice, and mix to combine. Add the flour and mix through. Add a splash of pear syrup to the mixture for extra flavour and moisture, and then stir in the chopped pears and pecans.

Pour the mixture into a greased cast iron pot and seal with a lid. Place over the fire (see note below) and bake for 30 – 40 minutes. Check to see if it’s done by sticking a toothpick in the centre of the cake, if it comes out clean, it’s ready.

Caramel Sauce

While the cake is baking, prepare the caramel sauce. Melt the butter and brown sugar in a small saucepan over a medium heat, and then add the salt. Bring it to a boil while whisking slowly. Remove from heat and whisk in the vanilla seeds and cream. When the cake is done you can prick it with a fork, then pour over the caramel sauce. Serve with big dollops of ice cream and smash it.

Note: Baking on the fire can go wrong very fast, the key is to go low and slow. You will need some bricks under the pot, with a few coals in between the bricks. Then you’re going to need a few coals on the lid of the pot as well. Remember you can always cook it for longer, but you can’t fix it once it’s burnt.