Preheat the oven to 180°C. Grease or lightly spray the base and sides of a 23cm cake tin with cooking spray.
In a small pot melt the butter and golden syrup together and pour into the base of the cake tin. Arrange pear quarters and crystallised ginger slices decoratively over syrup mixture.
For the cake, melt the second measures of butter and golden syrup in a medium pot. Sift the flour, baking powder, baking soda and ginger into a large bowl and stir in the brown sugar. Whisk the eggs and milk together in a separate bowl.
Stir the golden syrup mixture and the egg mixture into the dry ingredients and keep stirring until smooth and glossy. Pour batter over pear base, place tin on a baking tray (to catch any syrup overflow) and bake for 50-55 minutes or until golden and a skewer can be removed cleanly from the centre of the cake.
Invert cake onto a serving plate while warm and serve with an extra drizzle of golden syrup if desired.