1 tsp lemon juice
3 ripe medium pears (approximately 500g/1lb 2oz), peeled, quartered and cored
200g/7oz plain flour
100²µ/3½´Ç³ú plain flour
2 tbsp treacle
1 tsp bicarbonate of soda
100²µ/3½´Ç³ú shelled cobnuts or hazelnuts, roughly chopped
200g/7oz dates, stones removed, roughly chopped
50²µ/1¾´Ç³ú ground almonds
2 tbsp icing sugar
100²µ/3½´Ç³ú light muscovado sugar
200g/7oz light muscovado sugar
1 tsp vanilla extract
100²µ/3½´Ç³ú unsalted butter, chilled, cut into 1cm/½in cubes
50²µ/1¾´Ç³ú unsalted butter, softened
50²µ/1¾´Ç³ú unsalted butter
250ml/9fl oz double cream
1 free-range egg, lightly beaten
2 large free-range eggs
150ml/5½fl oz full-fat milk