4 pears, peeled and halved

50g soft dark brown sugar

50g butter

75ml bottled mulled red wine

1 cinnamon stick

For the custard

75g sugar

500ml double cream

2 tsps vanilla paste

6 yolks


1. Toss the pears in the wine, sugar, butter, pears and cinnamon stick then place everything in a roasting tray but make sure the pears are cut side. Roast at 180°c for around 30 minutes until tender

2. To make the custard, beat the yolks and sugar in a bowl

3. Meanwhile put the cream and vanilla in a pan, bring to the boil, pour onto the egg mix, beat well

4. Sieve into a rectangular dish. Then place in a larger tray, fill the tray half way up with water

5. Bake at 150°c for around 50 minutes until set. Cool then chill

6. Serve pears with their sauce and a spoonful/quenelle of custard and crumbled digestive biscuits.

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