Preheat your oven to 200°C (400°F).

Sift the flour into a bowl and add the sugar, salt and ginger.

Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs (or, if you’re inherently lazy like me, you can just pulse the mixture in a food processor). This is the crumble topping.

To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.

Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or 4-6 small ones (the liquid will fill about half your dish and will bubble up and may spill over top as it cooks; that’s normal – as it cools, it actually caramelizes and provides a beautiful sauce).

Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up. Place the dish/es on a baking sheet to catch any juices that may spill over.

Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top (I actually put the grill/broil on for an extra 5 minutes to give the topping extra colour and crunch – you need to watch it carefully though!). Take out of oven and place on a wire rack to cool. This pudding is equally yummy served either warm, at room temperature, or cold from the fridge. Serve with a dollop of cream or crème fraîche with lime zest grated over top.