Pear and Ginger Teabread
Pear and ginger teabread goes great with tea of course, but will also make an excellent snack on it's own. Use this easy fruit recipe to create a tasty bread you'll want to eat all the time. Perfect to bring to tea parties.
Notes
As it contains fresh fruit, this teabread keeps for just 2 days. But if you omit the pears, it keeps for a week wrapped in greaseproof paper and foil.
Ingredients
- 1/2 ounce butter, plus extra for greasing
- 6 ounces plain flour
- 6 ounces wholemeal flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 3 teaspoons ground ginger
- 2 ripe pears, peeled, cored and chopped
- 1/2 ounce light muscavado sugar
- 1/2 ounce golden syrup
- 1/2 ounce black treacle
- 1 egg, beaten
- 1/2 ounce milk
- 6 pieces stem ginger in syrup
Instructions
- Preheat the oven to 325 degrees F. Butter and base-line a 2 pound loaf tin.
- Sift the flours, baking powder, biacrbonate of soda and ginger into a mixing bowl, then tip in the contents of the sieve.
- Mix in the chopped pears.
- Melt the butter, sugar, syrup and treacle in a pan, or place in a microwave-proof bowl and microwave for 2 - 3 minutes on Medium. Cool slightly, then stir into the dry ingredients with the egg and milk, beating to a smooth batter.
- Pour into the prepared tin. Drain the ginger, then cut each piece into very thin slices. Scatter over the top of the cake, then bake for about 1 - 1< hours until the cake is firm to the touch.
- Cool in the tin for 10 minutes, then turn out and cool on a wire rack.
- Drizzle with a little syrup from the jar of ginger. Makes 12 slices.
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