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Print this Recipe    Pear Ginger

PEAR AND GINGER TEABREAD

125 g / 4 1/2 oz butter, plus extra for greasing
175 g / 6 oz plain flour
175 g / 6 oz wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground ginger
2 ripe pears, peeled, cored and chopped
100 g / 3 1/2 oz light muscavado sugar
100 g / 3 1/2 oz golden syrup
125 g / 4 1/2 oz black treacle
1 egg, beaten
75 ml / 2 1/2 fl oz milk
6 pieces stem ginger in syrup

Preheat the oven to 160 C / 325 F / Gas 3. Butter and base-line a
900 g / 2 lb 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.

Note: 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.

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