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.
