Pear & Pecan Pudding

Method

1. Place sugar, cinnamon, vanilla bean and seeds, star anise and 1 litre water in a saucepan over medium-high heat and bring to the boil.
2. Reduce heat to low and bring to a simmer, add pears and cook until tender (25-30 minutes), then set aside.
3. Meanwhile, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves (3 minutes), bring to the boil and cook without stirring until caramel (6-8 minutes).
4. Add diced butter to caramel (be careful, hot caramel will spit), whisk to combine, then add cream and a pinch of sea salt, whisk to combine and set aside.
5. Preheat oven to 180C. Combine pecans, flour, baking powder and cinnamon in a mixing bowl.
6. In a separate bowl combine eggs, brown sugar, milk and vanilla, then gradually add melted butter, stirring until incorporated.
7. Add pecan mixture to egg mixture in 2 batches, stirring to combine between each addition.
8. Divide batter among six 1½-cup buttered ramekins and pour caramel on top.
9. Drain pears (discard liquid), then gently push a pear into the centre of each ramekin (the batter should reach just below the rim).
10. Dust with raw caster sugar and bake until puddings have a golden crust and an inserted skewer withdraws clean (30 minutes).
11. Serve puddings warm dusted with icing sugar with ginger ice-cream to the side.