who only by moving can balance

Quite an old recipe, so entirely in terms of volume rather than weight. As Deb says, this is weirdly much better on days two and three (and onward) than it is fresh out of the oven; we're now most of the way through my first attempt, of which the major lesson was "no, grease the silicone Bundt pan more than that, Alex, and really do leave it to rest for the full ten minutes", and as I'm likely to make more I'm writing the recipe up here.

I note for posterity that I was using Very Definitely Very Ripe Conference pears for this, and four of them, so they were rather damper than the original recipe calls for; I eyeballed the amount more flour to add (~100g) based on the consistency of the batter & it worked out pretty well.

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