Amanda Laird: Pear, vanilla and custard sponge puddings

Pear, vanilla and custard sponge puddings. Photo / Babiche Martens

Makes 4

3 pears
1 Tbs honey
1 tsp cardamon
¼ tsp nutmeg
¼ tsp cinnamon
¼ cup dessert wine
Butter
4 Tbs pre-made or home-made custard

Topping

50g butter
½ cup caster sugar
1 egg
120g self-raising flour
2 Tbs milk
Icing sugar

1 Peel, halve and core the pears. Chop, then put in a saucepan with the honey, cardamom, nutmeg, cinnamon and dessert wine. Gently simmer for approximately 15 minutes. Let cool.

2 Grease 4 ramekins with butter then spoon in the fruit and top with the custard. Preheat the oven to 180C.

3 Make the topping by creaming the butter and sugar together until pale. Beat in the egg, fold in the flour then gently stir through the milk.

4 Spoon the topping over the fruit and bake for 20 minutes or until golden and puffy. Dust with icing sugar before eating.