Thursday, January 21, 2010

Ginger Pear Baby Cakes

Happy New Year, I hope you all had a great time over the holidays.

This gingerbread and pear loaf arrived in my inbox a while ago but I just cooked them in a greased muffin/cupcake pan (for about 20mins).

Nice on their own... or a yummy dessert slightly warmed with some custard or ice-cream (or if you are a piggy like me maybe both?).

Pear and Ginger Loaf (Chelsea Sugar Recipe)


1 egg
1/3 cup Chelsea Soft Brown Sugar
95g butter
1/3 cup Chelsea Golden Syrup
1 1/4 cups self-raising flour
1 tsp baking soda
2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp cinnamon
1/2 cup boiling water
1 small tin pears, drained thoroughly


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.

PS: Don't fill them more than *just* above halfway as they rise quite a bit.


Unknown said...

Hi, We have had great success and feedback from this recipe, we love your take on it - the image looks great!
From the Chelsea Sugar Marketing Team

AMOCAKES BY: Fifi said...

love the work im following the blog could you follow mines

Jenniffer said...

Those look absolutely delicious! I really enjoyed reading through your blog posts!


The Cake Maker said...

Thanks Chelsea team :O)