For the cake
Preheat the oven to 170˚C/150˚C fan.
Line a loaf tin with greaseproof paper.
Place the dates in a small bowl along with ½ teaspoon of bicarbonate of soda, the Tick Tock Ginger Boost teabags and enough boiling water to cover. Put to one side.
Meanwhile in a mixing bowl, whisk the flour, extra ½ teaspoon of bicarbonate of soda, ground ginger, baking powder and salt together.
In another bowl, whisk together the oil, Enriched +MULTI-VIT eggs and sugar. Stir through the pears. Pour this mix into the dry ingredients and fold.
Remove the tea bags from the date mixture. Add the dates to the batter with enough water to loosen.
Pour into the lined loaf tin and bake for around 50 minutes, until a skewer comes out clean.
When the cake is ready, leave it in the tin for 5 minutes before removing to a cooling rack. Pierce the top evenly with a skewer and then drizzle over the stem ginger and syrup. Leave to cool completely before slicing.
Tuck in and enjoy with a cup of Ginger Boost tea!