Preheat the oven to 180°C/160°C fan
In a large bowl, beat together the melted spread or butter with the sugar, treacle and stem ginger syrup.
Add the finely chopped/processed stem ginger and beat until well distributed through the mixture.
Gradually add the beaten egg, stirring to incorporate after each addition.
Sieve in the flour and add the ground ginger. Fold in until well combined.
Rub a little spread/butter around the bottom of a large baking dish (I use an oval shaped dish that measures approx 29 x 18cm).
Pour in the pudding mixture and place the tinned pear halves on top, spacing them evenly around the dish. 7 pear halves ended up being about 1 1/2 tins worth. You can keep any leftover pear in the fridge for a tasty snack or addition to your breakfast!
Bake for 40-45 minutes, covering the dish with foil after 25 minutes.