For the poached pears, combine the alcohol, sugar, spices and lemon peel in a medium saucepan over a medium heat. Peel and destem the pears, then add them to the pan, making sure they’re covered by the liquid. Bring to a simmer and cook for 40-45 minutes until soft. Leave the pears to soak in the liquid in the fridge overnight, with a disc of baking paper touching the surface.

Heat the oven to 180°C/160°C fan/gas 4. Remove the pears and reserve 200ml of the poaching liquid in the pan. Cut the pears in half lengthways, then scoop out and discard the cores.

To make the caramel, put the butter and sugar into a small saucepan, gently heat until melted, then whisk to combine. Keep heating and whisking and it will come together into a caramel. Pour the caramel into the prepared tin, then arrange the pear halves in it, flat-side down.

To make the sponge, simmer the 200ml cooking liquid over a medium-high heat for 7-8 minutes until reduced by three quarters. Take off the heat and leave to cool for 2-3 minutes, then stir in the yogurt. Set aside. Put the butter, sugar and treacle into a large saucepan and gently heat until melted. Stir until well combined, then set aside for 15 minutes to cool slightly. When cooled, beat in the eggs and the yogurt mixture. Mix the flour with the bicarbonate of soda, then stir it into the batter until just combined. Don’t stir it any more than necessary or the cake might become heavy.

Carefully pour the cake batter over the pears, trying not to dislodge them. Smooth the top with a spatula, then bake for 65 minutes until a skewer pushed into the centre comes out clean. Run a knife around the inside of the tin to loosen the sponge, leave it on a cooling rack for 10 minutes, then turn the cake out onto a serving plate. Set aside for 15-20 minutes, then cut into slices and serve while still warm and sticky, with vanilla ice cream (or serve at room temperature with a cup of tea).