Pear and Ginger Loaf
Perfect sliced for morning tea or served warm, drizzled with custard for dessert. Try making as individual puddings, simply split the mixture across ramekins or large muffin tins.
Preheat oven to 180°C, grease and line a loaf tin (22cm x 11cm) with baking paper.
In a large bowl beat egg and Sugar together until blended.
Melt butter and Golden Syrup over a low heat, combine with egg and Sugar, beat well. Sift dry ingredients into mix and stir thoroughly.
Stir in boiling water (mixture will thicken at this point), pour into prepared tin.
Slice pears lengthwise into eighths and place on top of the loaf (they will sink slightly).
Bake for approx. 45 minutes until cooked.
For more recipes from Chelsea Sugar, search "Chelsea" on this site, or go to www.chelsea.co.nz