First, make the poached pears. Add the water, sugar, chai and vanilla to a small saucepan and bring to a the boil. Reduce the heat to medium-low and add the pears. Cook, partially covered for about 20-30 minutes, turning them occasionally to cook evenly. The pears should be just tender and may take a little longer if they are larger. Allow the pears to cool in the syrup and scoop them out with a slotted spoon.

To make the Creme Anglaise, place the milk, cream, chai and vanilla in a saucepan and bring almost to the boil. Remove from the heat and allow to infuse for 30 minutes. Strain the tea so just the liquid remains and return to the saucepan and rewarm. Lightly whisk the egg yolks and sugar together in a bowl. Whisk the chai hot milk mixture into the egg mixture, and return to the saucepan.

Using a wooden spoon, stir constantly until the custard thickens and coats the back of the spoon. Do not let it boil. Strain again through a fine sieve, allow to cool to room temperature, then refrigerate until cold. Crème anglaise will keep refrigerated for up to 3 days. To serve warm, gently reheat in a saucepan over low heat.

To make the Mini Chai Cakes, preheat the oven to 180°C (350°F) and lightly grease 4 x 10 cm (4 inch) springform cake tins with some butter or non-stick spray. In a Nutribullet with the milling blade or a spice grinder, grind the chai to a fine powder and set aside. We will use about 3 teaspoons for this recipe.

In a medium bowl, with a hand-mixer (or in the bowl of a stand mixer) beat the eggs and brown sugar together in a bowl until pale and thick. Sift the baking powder, flour and 2-4 teaspoons of ground chai. I started with 2 teaspoons but added a little more to taste. Beat until just combined. Add the melted butter and milk and gently combine all ingredients.

Divide evenly between 4 prepared mini cake tins and gently push a cooled poached pear into the middle of each. Place the mini cake tins onto a baking tray and cook for 40-45 minutes or until a skewer inserted near the centre comes out clean. Remove cake pans from the oven and allow to cool for at least 15 minutes before removing from the cake tins.

Serve the mini cakes warm or at room temperature with the Chai Creme Anglaise.