Anzac Pear & Ginger Loaf
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 50 minutes
- 140g/5ozs. self raising flour
- 90g/3ozs. shredded coconut plus 25g to decorate
- 185g/6.5ozs. rolled oats
- 100g/3.5ozs. brown sugar
- 1/2 teaspoon fine salt
- 120g/4ozs. coconut oil
- 2 tablespoons golden syrup
- 2 eggs at room temperature
- 100g/3.5ozs. crystallised ginger, chopped into small pieces
- 1/2 cup milk
- 400g/14ozs. pears, peeled, cored and quartered
For icing
- 3/4 cup icing sugar, sifted
- 2 tablespoons golden syrup
- 2 tablespoons water
- 3 tablespoons shredded coconut
Step 1 - Preheat oven to 180C/350F and a line a loaf tin on the base and sides with parchment. In a large bowl whisk the flour, coconut, oats, brown sugar and salt. In a jug whisk the coconut oil, eggs, golden syrup and milk. Mix the wet ingredients into the dry ones adding the ginger pieces. Then mix in the pears. Pour into the prepared tin and bake for 50 minutes or until you press down in the centre and it springs back.
Step 2 - Mix the icing sugar with the golden syrup and water and drizzle over the bread. Sprinkle with coconut.