Ingredients

• 3 large ripe pears, peeled, cored and diced
• 150 grams butter
• 1 cup caster sugar
• 3 eggs
• 2 tsp vanilla essence
• 1¾ cups flour
• 2 teaspoons baking powder
• ¼ cup milk
• 50 grams butter
• ¾ cup flour
• ¼ cup caster sugar
• ½ cup finely chopped walnuts or pinenuts
• 1 cup whole milk or cream
• 1  vanilla pod, split
• 3 egg yolks
• 2-3 tablespoons sugar

Method

1. Beat the butter and sugar together until light. Beat in the egg and vanilla essence.
2. Sift the flour and baking powder together and fold into the cream mixture alternately with the milk and pears.
3. Spoon the equal amounts into 12 well-greased and paper-lined muffin tins.
4. Rub the butter into the flour, sugar and nuts. Scatter over the nut topping equally.
5. Bake at 180°C for 20 minutes. Cool before removing from the tin. Serve warm with Creme Anglaise.

Creme Anglaise

1. Scrape the seeds from the vanilla pod and place in a saucepan with the milk and cream and heat until boiling point.
2. Cream the egg yolks and sugar together and then stir in the hot milk. Return to theheat, preferably in a double boiler and then cook stirring over a low heat until the custard has thickened.Makes 1½ cups.