This dense sticky loaf is best made a day before serving and will happily keep in an airtight container for 4-5 days. I can’t say that it’s ever lasted that long in our house though as it’s always eaten in one sitting!
1 cup golden syrup
½ cup packed brown sugar
½ cup sultanas or raisins, finely chopped
1 tablespoon grated fresh ginger
75 grams butter, chopped
½ cup pear cider
2 cups plain flour
pinch of sea salt
2 tablespoons ground ginger
½ teaspoon ground mixed spice
1 teaspoon baking soda
1 egg, lightly beaten
Cider Roasted Pears
3 firm but ripe Beurre Bosc pears
45 grams butter
4 tablespoons brown sugar
¼ teaspoon ground mixed spice
1¼ cups pear cider
4 bay leaves
Grease a 6 cup capacity loaf tin and line fully with baking paper
Preheat the oven to 170˚C.
Put the golden syrup, brown sugar, sultanas, ginger, butter and cider in a saucepan. Heat slowly, stirring until the butter and sugar has melted. Set aside to cool for 15 minutes.
Sift all the dry ingredients into a large bowl.
Stir the cooled golden syrup mixture into the dry ingredients then add the egg and beat until smooth.
Pour the batter into the tin and bake for 45 minutes or until the top springs back when pressed lightly with a fingertip. Cool.
To serve: Remove the baking paper and place the loaf on a board or plate. When ready to serve top with the warm roasted pears (see recipe below) and bay leaves and spoon over the remaining sauce. The bay leaves are not to be eaten. Makes 1 loaf
Cider Roasted Pears
Preheat the oven to 200˚C.
Halve the pears and remove the cores. Cut each half into 3 wedges.
Put the butter, sugar and spice in a large baking dish and place in the oven until the butter has melted. Stir in the cider and bay leaves then add the pears and turn to coat. Bake for 30-40 minutes or until the pears are tender and the syrup is reduced and sticky.
If making the pears ahead, reheat a little as the butter will solidify when cooled.