Preheat the oven to 180°C and lightly grease four ramekins.
Melt the butter and chocolate in a bowl over simmering water and let cool.
Whisk sugar, yolks, honey, and cornflour until pale and combine with chocolate.
Whisk egg whites to soft peaks, add sugar to reach stiff peaks, then fold into chocolate.
Spoon mixture into ramekins and bake for 8 to 10 minutes.
Dissolve 300g sugar in 300g water over heat to form a syrup.
Add spices and lemon juice to the syrup and infuse for 10 minutes.
Poach pear wedges in the syrup for 10 to 15 minutes until soft.
Top warm puddings with crème fraîche, pears, syrup, and icing sugar.