6 small pears, peeled and cored
1tsp vanilla bean paste
100g caster sugar
50ml Poire William
Water to cover
Grease a 15cm pudding bowl and spoon the syrup into the bottom.
Whisk together the butter and sugar until light and fluffy then add the eggs and fold in the flour and vanilla. Pour on top of the syrup. Take some greaseproof paper and fold a pleat in the middle (to allow the pudding to rise) then secure with string around the bowl.
Put into a large pan, pour boiling water two thirds of the way up and pop a lid on top. Simmer for 1 ½ hours, keeping an eye on the water and topping up as necessary.
To poach the pears: place all the ingredients in a pan, cover with water and simmer for 20 minutes.
To make the custard: whisk together the egg yolks, sugar and vanilla. Warm the milk and cream together in a pan. Pour over the egg mixture then return to the pan and simmer until thickened, whisking continuously.