For The Gingerbread (Must be made a day in advance):
Preheat the oven to 200ºC (fan). Boil the treacle, syrup, brown sugar and butter together. Sift the
flour, salt, baking powder and spices and pour into the melted ingredients, beating with a flat spoon.
Whisk together the egg and milk and beat this, bit by bit into the mix. Pour into the prepared cake tin. Place in the oven and turn the heat down to 180ºC (fan). Bake for 10 minutes, then turn the oven to 160ºC (fan) and bake for 20 minutes. Check that a knife inserted comes out clear to ensure it is baked through.
For The Butter Pudding:
Preheat the oven to 140ºC (fan). The next day, slice the gingerbread into 1cm thick pieces. Line a tray with parchment paper and neatly lay in the slices,
overlapping each other. Whisk the yolk, whole eggs and sugar together. Boil the cream and pour over the eggs, whisking constantly. Pour this over the
sliced gingerbread and leave for 20 minutes to absorb the custard. Bake for 25 minutes until the custard is softly set, like a crème brûlée. Cool, then slice into portions.
For The Milk Ice Cream:
Reduce the milk by half, then stir in the gelatine. Mix the condensed milk with the milk powder and cream, then pour in the reduced milk and the sugar, stirring until the sugar dissolves. Transfer to a container and freeze until set.
For The Milk Purée:
Bring the milk, caster sugar, vanilla pod and agar agar to the boil, then remove from the heat. Pour into a container and set in the fridge - about 3 hours. Blitz in a blender to make into a purée.
To Serve:
Preheat the oven to 180ºC (fan). Flash the gingerbread in the oven for 5 minutes to warm.
Sprinkle some caster sugar on the top and caramelise using a blow torch (like crème brûlée). Serve with poached pear.