Step 1

Using electric beaters, beat eggs, extra yolks and sugar together in a large bowl for 2 minutes until pale and thick. Gently fold in sifted flour and a pinch of salt, then the milk and vanilla, mixing lightly until smooth. Chill for 30 minutes.

Step 2

Meanwhile, place cranberries in a small bowl. Cover with port or liqueur, then soak for 30 minutes. Drain, reserving liquid.

Step 3

Preheat the oven to 190C. Grease a shallow 18cm x 26cm baking dish.

Step 4

Peel the pears, quarter lengthways, then remove the core. Arrange the pears in the baking dish and scatter with most of the drained cranberries. Stir batter and pour over fruit (it won’t cover completely). Scatter with the flaked almonds and bake for 20-25 minutes.

Step 5

The top should be golden and the inside like a just-set custard. Remove from the oven and leave to set for 5 minutes, then scatter with the remaining cranberries, dust with icing sugar and serve warm. Drizzle with the reserved port or liqueur from the cranberries, if desired.