First get the compote going: bruise the ginger with the flat of your knife until it breaks down but is still in one piece. Add to a saucepan with the pears, cinnamon and honey.
Cover and cook, stirring occasionally until the pears break down and become jammy - about 8-10 mins. When the pears become soft, use a masher if necessary to break them down.
Discard the cinnamon and ginger. Stir in the lemon juice. Set aside.
Preheat the oven to 220 C. Pour approx 2 teaspoons of oil into each compartment of a muffin/cupcake tin. The amount of oil you’ll need will depend on the size of your muffin tin. I pour approx ½ cm in each compartment. Pop it into the oven for 7 mins until the oil gets really hot.
Meanwhile make the batter: whisk together the flour and eggs. Whisk in the milk until smooth. Make sure there are no lumps.
Pull the muffin tin out of the oven and pour the batter evenly into the compartments. Do this quickly but making sure not to spill batter on the outside. Pop it back into the oven to cook for 12-15 mins until well risen and golden.
It will deflate slightly upon cooling. This is normal. Serve immediately with pear compote and cream. Whip your cream beforehand if you’d like, but we like it just simply poured over the puddings and compote.