Place water, caster sugar, cinnamon stick and star anise in a saucepan and bring to boil.
Peel pear, place into water, cover and turn down to a simmer for 15 mins until cooked, test with a knife to see if it slides in easily.
Place dates, Koko Original and linseeds in a saucepan and bring to a simmer for 3 minutes then blend in a food processor, then allow to cool
Grease a baking tray with oil and line with baking parchment.
Place muscovado sugar, treacle, flour, mixed spice and bicarbonate of soda in a bowl and mix then add the date mixture and fold in then slowly fold in the vegetable oil. Put cake mixture into lined tin and bake for 40 minutes.
Whilst pudding is baking, prepare toffee sauce by melting sugar in a sauce pan on a medium heat, then add the rest of the ingredients and reduce slightly to sauce consistency.
When sponge is baked, leave to cool, turn out and cut into 8 portions and serve with ½ a pear and drizzle over the sauce.