Ingredients

6 eggs

80g brown sugar

80g sugar

1 vanilla pod

150g flour

1/4tsp baking powder

60g melted butter

For the filling

350g crème fraiche

100ml whipped cream

1 vanilla pod

For the pears and syrup

300g sugar

juice and rind 1 lemon

30g butter

300ml water

3 peeled pears

1 cinnamon stick

Method

1. Whisk eggs, sugar and vanilla seeds from pod for 5 minutes

2. Fold in flour, baking powder, then butter

3. Spoon into 2 x greased lined cake tins

4. Cook at 180°c for approx. 30 minutes, then cool

5. Beat the cream and crème fraiche together, add vanilla

6. To poach the pears, first boil the sugar, water and cinnamon for 6-8 minutes

7. Add the pears, simmer for 20 minutes

8. Remove the pears, then boil the liquid for approx. 10 minutes until it becomes a thick syrup, then stir in the butter

9. Chop the pears, spoon onto one cake, top with cream and syrup

10. Top with the other cake and serve

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com