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

6 servings
15 min
35 min
Very Easy



For the custard:

For the topping:


  • 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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