2 large, ripe but firm pears
125²µ/4½´Ç³ú plain flour
½ tsp ground allspice
1 tsp baking powder
50²µ/1¾´Ç³ú caster sugar
125²µ/4½´Ç³ú caster sugar
1 tsp ground ginger
1 tbsp ginger syrup (from a jar of stem ginger)
50²µ/1¾´Ç³ú butter, diced, plus extra for greasing
125²µ/4½´Ç³ú butter, well softened
2 large free-range eggs
1 tbsp dark rum