This is a popular favourite with the family. Grease a 20cm round cake tin. Heat the syrup and pour into the tin and cover the base. Arrange the pears and glacé cherries in the syrup. Cream the margarine and sugar together until light and fluffy. Beat in the eggs and finally stir in the flour and ginger. If the mixture is stiff, add a little milk. Pour the mixture over the fruit and cook until golden brown and firm to the touch. Turn the pudding out onto a serving dish.