Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Grease the sides of a baking tin and line the base with baking paper.

Put the pears in a bowl and toss them into the lemon juice to prevent them from discolouring. Add a cinnamon and 1 teaspoon of the sugar, and mix until combined. Set aside.

Put the flour in a mixing bowl and rub in the spread with your fingertips until the mixture resembles breadcrumbs. Mix in the remaining sugar and the egg and milk to make a soft dough. You may not need all the milk. Put half of the dough into the cake tin and gently press it out into an even layer.

Scatter the pears evenly over the top. Put the rest of the dough on top of the pears, spreading it evenly to cover them completely. Bake for 45 minutes until risen and golden. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack. Put a plate over the cake and flip it over again, then sprinkle over the reserved sugar and leave to cool. Cut into 12 squares.