This is a great easy to make, make ahead pudding and perfect for a weekend or a no fuss pud for a crowd (when we can have one!). You can use tinned pears or poach your own. I used some overripe ones from the fruit bowl and poached them in a light sugar syrup for 5 minutes.
I make it in advance (a couple of hours) up to the end of point 4 and leave it covered at room temperature until needed. If you refrigerate it, either bring it to room temperature or cook it for slightly longer (but don’t over bake!)
If you are going to freeze it, make it to the end of point 4, freeze, wrap the unbaked pudding tightly in foil, label and freeze for up to 1 month. To cook, unwrap and bake from frozen as above from step 5 for around 50 minutes.
Adapted from a BBC Good Food recipe.