Pear & Cardamom flapjack pudding

Preheat the oven to 180ºC, gas mark 4. Bash the cardamom pods using a pestle and mortar and remove the seeds, discarding the husks. Alternatively, slit the pods with a small knife and shake the seeds out. Put the seeds in a saucepan. Chop the pears into large chunks and add to the pan with 75g sugar, the lemon zest and juice, and the ground ginger. Put over a medium heat and cook for about 5 minutes, until the fruit starts to soften. Scrape everything into an ovenproof dish (about 23x15cm).

For the topping, put the butter, syrup and the remaining 100g sugar in a pan; melt gently until combined. Add the oats and stir together. Scatter the crumble mixture on top of the fruit and bake for 45-50 minutes, turning the dish halfway through, until crisp and golden. Leave to cool for 10 minutes, then serve with vanilla ice cream or cream, if liked.