Pre-heat oven to 180ºc or 160º for fan forced oven.
I use a 20cm spring form cake tin, lined with baking paper on the bottom and lightly buttered on the sides.
Using a mixer and stand, place two whole eggs in the bowl and beat on fast to thicken (take several minutes to do this) then add the brown sugar and continue beating to thicken even more. With the beaters still going add the melted butter and then follow with the milk and beat till all are well combined. Turn the speed down to slow and add the flour a spoonful at a time to fully incorporate and then add the grated crystallised ginger and continue slow beat.
Remove the bowl from the mixer stand, and by hand fold in the fresh pears. I use about three quarters of the peeled pears, diced small and stir through. The remaining half a pear I slice length ways for the top of the cake.
Pour into the prepared tin, level and smooth the cake mixture then gently press the reserved pear slices into the top.
Pop in the oven and cook until tested pronounces done. Usually this is about 55 to 65 minutes.
Cool in tin for about 10 minutes before turning out. A drizzle of warmed honey over the top of the warmed cake will give it a final finishing flourish.