Poached pears in a chocolate and "baileys" custard with a flapjack crumble topping.

Ingredients

• 250 g caster sugar
• Big squeeze of lemon juice
• Three strips of pared orange zest
• i big tsp of vanilla bean paste
• I cinnamon stick, broken in half
• 6 ripe but firm pears, peeled with stems intact.

For the custard:

• 300 ml whole milk
• 300 ml double cream
• 4 free range egg yolks
• 50 g caster sugar
• 1 tablespoon cornflour
• 200 g dark chocolate, chopped
• A gulg of Baileys.

For the topping:

• 30 g self-raising flour
• 70 g rolled porridge oats
• 20 g caster sugar
• 20 g light muscovado sugar
• 50 g chilled butter, cubed
• 40 g roasted hazelnuts
• 1 tbsp golden syrup.