Preheat oven to 180C

Crumble topping

Place flour, sugar and cinnamon in a bowl and mix well.

Dice butter into small pieces and add to bowl. Using finger tips rub the butter into the flour mixture until it forms large clumpy crumbs.

Spread the mixture out on a lined baking tray and place into the oven and cook approx 15mins until the mixture is golden brown.

Put aside to cool completely.

Baked Pears

Peel and halve pears keeping stalk on one side of each pear. Using a melon baller, scoop out the seed centre.

Place pears flat side down onto a baking tray lined with baking paper and sprinkle with half the sugar.

Place in oven and cook for 12 mins.

Heat honey slightly over low heat until it runs a little more freely. Remove tray of pears from oven and turn pears carefully over and sprinkle with the rest of the sugar. Scatter walnuts on the tray as well.Drizzle honey over pears and walnuts and place back into the oven and cook a further five minutes. 

Remove pears and walnuts from the oven. Before it cools, spoon any honey/sugar liquid from the bottom of the tray over the pears.

While pears are cooking, make the custard.


Place cream and milk into a small saucepan. Place over medium heat. Heat, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

To Serve

Spoon custard evenly into four bowls.

Top with two pear halves making sure in every bowl one half of the pears has the stalk.

Sprinkle with the crumble mix and then the honeyed walnuts. 

Drizzle some extra honey (heated) over the pears and custard.