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Peel the pears and cut the bottom to give a flat base. Chop the part cut off and set aside.
Add sugar, cinnamon, star anise, cloves, lemon and orange zests and 1 cup of water into a large pan. Bring to a boil and simmer until the sugar dissolves.
Add the pears and cover with lid. Poach on simmer for 15 mins or until softened but still holding its shape.
In another pan, add dates, flax and almond milk. Bring to a gentle simmer and cook until softened.
Blend to a paste while still warm. Add oil and blend until a bowl and set aside to cool completely.
Meanwhile, heat oven to 180C. Grease and line a spring form pan with a strip of baking parchment.
Add dry ingredients to a bowl with a pinch of salt and stir to combine. Add the date mixture and stir well. Fold in the chopped pear scraps.
Pour mix into the pan and place the poached pears upright, evenly spaced. Reserve the poaching liquid.
Bake for 35-40 mins until the cake is cooked through.
While the pudding is baking, Bring the poaching liquid to a boil and simmer until reduced to a syrup.
Let the pudding cool for 10 minutes and brush the syrup over it. While serving, serve with vegan ice cream and drizzle more syrup over it.