410g can pear slices in juice, drained
1 3⁄4 cups self-raising flour
1⁄2 cup caster sugar
1⁄2 cup sour cream
1⁄4 cup milk
100g unsalted butter, melted, cooled
Thick vanilla custard, to serve
1⁄3 cup plain flour
50g cold unsalted butter, finely chopped
1⁄2 cup finely chopped walnuts
1⁄4 cup brown sugar, firmly packed
Line a 12-hole muffin pan (1⁄3-cup capacity) with paper cases.
2 Drain pears, discarding juice. Process pears in a food processor until smooth.
3 Place flour in a large bowl. Stir in sugar. Add pear puree, sour cream, milk, butter and egg. Whisk until combined. Divide mixture evenly among paper cases.
4 To make crumble, place flour in a bowl. Rub in the butter with your fingertips. Stir in the walnuts and sugar. Sprinkle the crumble over muffin mixture.
5 Cook in a moderate oven (180C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Remove.
6 Serve warm muffins with custard.