Preheat the oven to 180°C/350°F/Gas 4 and lightly butter a 20cm (8in) loose-based sandwich tin.
Cream together the butter and sugar in a bowl until light and fluffy. Beat in the eggs then sift and fold in the flour and baking powder. Spoon the mixture into the tin and smooth the top.
Peel, halve and core the pears and slice them thinly lengthways. Fan the slices out on top of the sponge mixture. Sprinkle with 1 tbsp of the extra sugar.
Bake in the middle of the oven for an hour, then 10–15 minutes longer if the sponge is not quite set in the middle. Remove from the oven and take out of the tin. Slice and serve warm with custard or cream or eat it cold.
Use a melon baller to take the core and seeds neatly out of the pear halves. This looks best on the day it has been made but leftover sponge will keep for a few days. Warm slices through in the microwave for serving.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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