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Preheat the oven to 180°C fan-forced (355°F) or 200°C conventional (390°F).
Generously butter a 2-litre (8-cup) ovenproof dish.
In a bowl, combine the flour and sugar.
Lightly beat the eggs, then add them to the flour mixture.
Mix very well until smooth — taking a little extra time here helps create a creamier, smoother pudding.
Gradually add the milk and cream, a little at a time, stirring well between additions until you have a very thin batter.
Add the sliced pears to the batter and gently fold through.
Pour the mixture into the prepared dish.
Sprinkle the extra sugar evenly over the top.
Dot with the remaining butter.
Bake on the middle shelf for 50–60 minutes, or until the pudding is golden brown, bubbling, and set, with soft, tender pears.
Allow to stand for a few minutes before serving.
Serve warm or cold, lovely with cream.