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

6 servings
15 min
35 min
Very Easy


Number of serving: 6
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.


  • Preheat the oven to 200c. Put the flour, oats and sugars in a bowl. Add the butter and rub with fingers to form big crumbs.
  • Stir in the rest of ingredients, mixing to form big clumps. Spread over a bakign sheet and bake for 15 minutes until golden.
  • Remove and break into big clumps when melted, and leave to cool and crisp.
  • To poach the pears, put the sugar in a large pan, and add 1 litre of water. Place on a medium heat. Stir until sugar has dissolved.
  • Add remaining ingredients, then add peeled pears. Simmer, and cook for 15-20 minutes until almost tender.
  • If these are being made in advance, leave to cool submerged in the syrup- this means they won't turn brown.
  • For the custard, heat the milk and cream into a pan until just about to boil. In another bowl, mix the yolks, sugar and cornflour.
  • Add the chocolate. Pour the milk mixture over the egg mixture, and stir until the chocolate melts.
  • Return to a clean pan and place over a gentle heat, stirring well, until the custard coats the back of a wooden spoon. Stir in the Irish Cream and remove from the heat.
  • Serve how you like.


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