METHOD
 
1.Place half the ginger cake pieces in the bottom of a  large serving bowl (preferably glass).
 
2. Drain the pears, reserving 60ml/2fl.oz. of the juice. Mix the rum with the reserved pear juice and sprinkle half over the cake in the bowl.
 
3. Cut the pears into large chunks and place on top on the cake.
 
4. Cover with the remaining pieces of cake and pour over the remaining rum mixture.
 
5. Pour the custard over the top.
 
6. In another bowl whip the cream together with the icing sugar then spoon over the custard. Chill until ready to serve.
           
7. To serve - decorate with the toasted almonds.