1.Place pear and water in a small saucepan. Cook, uncovered, over medium heat for 8 minutes, until water has evaporated and pear is soft. Cover with a lid and remove from heat.
2.Preheat oven to 195°C. Using electric beaters, beat the butter and sugar until light and fluffy. Beat in the egg then fold through the flour. Add hot pear to batter and combine well.
3.Grease two 12-hole muffin tins. Spoon batter into prepared tins and bake for 10-12 mins or until a skewer inserted into the centre comes out clean.
4.Meanwhile, bring golden syrup and cream to the boil in a small saucepan over medium heat. Simmer for 1 minute. Serve warm with the puddings