Sticky Toffee Pear Pudding

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

8 small firm pears (we used Conference)

200g golden caster sugar

2 cinnamon sticks

1 star anise

6 cloves

1 lemon, zest pared

1 orange, zest pared

vegan ice cream, to serve (optional)

subheading: For the sponge:

250g pitted dates

2 tbsp linseeds

300ml unsweetened almond milk

200ml vegetable oil, plus extra for greasing

175g dark muscovado sugar

200g self-raising flour

1 tsp bicarbonate of soda

1 tsp ground mixed spice

Directions at bbcgoodfood.com

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