Ingredients

• 200g/7oz golden syrup
• 1 pear
• peeled
• thinly sliced from top to bottom
• 175g/6oz caster sugar
• 175g/6oz softened butter
• plus extra for greasing
• 3 free-range eggs
• 175g/6oz self-raising flour
• 500ml/18fl oz sweet white wine
• 3 star anise
• ½ tsp cloves
• 1 cinnamon stick
• broken into pieces
• 4 pears
• peeled and cut into quarters from top to bottom
• 1 orange
• pared zest only
• 1 lemon
• pared zest only
• 250ml/9fl oz full-fat milk
• 250ml/9fl oz double cream
• 1 vanilla pod
• split in half
• seeds scraped out using a sharp knife
• 110g/4oz caster sugar
• 6 free-range egg yolks

Directions

• Grease a 1kg/2lb 4oz rectangular terrine mould or loaf tin with butter.
• Pour the golden syrup into the terrine mould
• then arrange the pear slices on top in a single layer
• overlapping the slices slightly.
• Beat the sugar and butter until pale and fluffy. Beat in the eggs one at a time until well combined
• then fold in the flour.
• Spoon the sponge mixture into the terrine and smooth the top.
• Cut a large rectangle of greaseproof paper and place it on top of the pudding. Fold a rectangle of aluminium foil in half to form a double layer
• then crimp that around the top of the terrine and secure with cook's string.
• Place the terrine into a large saucepan and add enough water to reach halfway up the sides of the terrine.
• Cover the pan with a lid
• bring the water to the boil
• then reduce the heat until simmering. Steam the sponge pudding for 1½ hours
• or until a skewer inserted into the centre of the sponge comes out clean. Checking the water level halfway through cooking.
• Meanwhile
• for the spiced pears
• bring the sweet wine to the boil in a saucepan with the star anise
• cloves
• cinnamon stick
• pears
• orange and lemon zests. Reduce the heat and simmer for 12-15 minutes
• or until the pears are tender. Set aside.
• For the custard
• heat the milk
• cream and vanilla seeds in a saucepan over a medium heat. Bring to the boil.
• Whisk the sugar and egg yolks in a bowl until pale and thick. When the milk is boiling
• pour it onto the egg mixture
• whisking all the time
• until well combined
• then return the whole mixture to the pan and cook over a gentle heat
• whisking occasionally
• until it has thickened enough to coat the back of a wooden spoon. Strain the custard if desired.
• When the sponge pudding is cooked
• turn the heat off and allow to cool slightly before removing it from the pan. Unwrap the pudding and remove the greaseproof paper. Place a plate on top of the pudding and flip it over
• holding the plate firmly in place. Set aside for 1-2 minutes
• then remove the terrine mould – the pudding should just slide out.
• To serve
• pile the pears into a serving bowl with the cooking liquid and pour the custard into a jug. Serve with the sliced sponge pudding.