In a large saucepan, add the pear halves, wine, sugar, spices and enough water to submerge the pears.

Get a piece of greaseproof to make a ‘cartouche’ lid of sorts to put on top of the pears to allow them to stay under the liquid.

Bring up to the boil then reduce the heat to a simmer for about 20-30 mins or until the pears are a vibrant pink/red colour and are soft but not mushy.

Leave them to cool in the wine while you get on with the pudding batter.

Sieve the flour, baking powder, mixed spice and salt into a bowl.

Whisk or beat the soft butter with the oil and sugar in a separate large bowl until pale and fluffy.

Add the eggs and yolk slowly whilst mixing until combined.

Add half the yoghurt and vanilla, and the lemon zest, then fold in half the flour mixture.

Repeat with the other half of the yoghurt and the rest of the flour until you have a smooth cake batter. Don’t overmix!

Preheat oven to 160°C/ Fan 150°C/ Gas Mark 3.

Butter a large shallow casserole dish and pour the cake batter into the dish.

Get the pears (now cool) out of the wine and slice up, but not all the way through so that the top of the pear with the stem acts as a hinge. Fan the sliced bit out carefully and arrange the pear halves on top of the cake in a nice pattern.

Bake in the oven for 45 minutes – 1 hour or until the sponge is springy to touch, or a knife is inserted and comes out with only a few crumbs attached.

Dust with icing sugar and serve with custard or cream whilst still warm.