When I was still dating, I used to bake pear and raisin(sultana) teabread for my hubby-to-be. Being new to baking, I found this really simple to bake with no creaming or kneading techniques and electric mixers involved. But it's really fragrant and wholesome! Perfect for breakfast and tea :). Finally sharing something that is down-to-earth, a break from all the fancy stuff :p.
I adapted the recipe from "Low-salt cooking" by Michelle Berriedale-Johnson, a recipe book I had since I was still studying in University.
Ingredients (makes 6 jumbo muffins or 4 mini loaves):
30g (1/3 cup) rolled oats
50g (1/4 cup) dark or light muscovado sugar (you may substitute with brown sugar but flavour may be compromised)
3 tbs pear or apple juice*
2 tbs sunflower oil (I used canola oil)
1 large or 2 small pears (I used 2 small Packham pears)
115g (1 cup) self-raising flour (I used plain flour)
120g (2/3cup) sultanas/raisins
1/2 tsp baking powder (I used 2 tsp because I didn't use plain flour)
2 tsp ground mixed spice
1 egg
Steps:
1. Soak the raisins in pear or apple juice until plump. You may soak overnight or at least half an hour. If you are in a rush, you may skip the soaking but the raisins will not be as moist and juicy.
2. Coarsely grate the pears. *If you don't have apple or pear juice lying around the house, you may use the juice produced from grating the pears to soak the raisins.
3. In a large bowl, put oats, sugar, oil and raisins. Mix well and leave to stand for 15 minutes. Preheat the oven to 170°C. Line or grease your moulds/tins.
4. Stir in beaten egg, followed by grated pear.
5. In another bowl, put flour, baking powder and mixed spice. Use a hand whisk to whisk the mixture thoroughly. Alternatively, you may sift together everything. Whisking it produces the same effect but in a more convenient way. (Whisking flour is fine for teabreads but not for chiffon cakes and macarons).
6. Fold the flour mixture into the pear mixture in 3-4 batches until no trace of flour is seen. Do not overmix or your teabread will be tough. Fill your moulds until about 80% full.
7. Bake for 25-35 minutes or until skewer comes out clean. Transfer the teabread to a wire rack. Leave to cool completely.
My family and friends love this stuff so do share this with your loved ones too :). This bake is simple enough to get kids involved too, which I did on another occassion.
With love,
Phay Shing
I adapted the recipe from "Low-salt cooking" by Michelle Berriedale-Johnson, a recipe book I had since I was still studying in University.
Ingredients (makes 6 jumbo muffins or 4 mini loaves):
30g (1/3 cup) rolled oats
50g (1/4 cup) dark or light muscovado sugar (you may substitute with brown sugar but flavour may be compromised)
3 tbs pear or apple juice*
2 tbs sunflower oil (I used canola oil)
1 large or 2 small pears (I used 2 small Packham pears)
115g (1 cup) self-raising flour (I used plain flour)
120g (2/3cup) sultanas/raisins
1/2 tsp baking powder (I used 2 tsp because I didn't use plain flour)
2 tsp ground mixed spice
1 egg
Steps:
1. Soak the raisins in pear or apple juice until plump. You may soak overnight or at least half an hour. If you are in a rush, you may skip the soaking but the raisins will not be as moist and juicy.
2. Coarsely grate the pears. *If you don't have apple or pear juice lying around the house, you may use the juice produced from grating the pears to soak the raisins.
3. In a large bowl, put oats, sugar, oil and raisins. Mix well and leave to stand for 15 minutes. Preheat the oven to 170°C. Line or grease your moulds/tins.
4. Stir in beaten egg, followed by grated pear.
5. In another bowl, put flour, baking powder and mixed spice. Use a hand whisk to whisk the mixture thoroughly. Alternatively, you may sift together everything. Whisking it produces the same effect but in a more convenient way. (Whisking flour is fine for teabreads but not for chiffon cakes and macarons).
6. Fold the flour mixture into the pear mixture in 3-4 batches until no trace of flour is seen. Do not overmix or your teabread will be tough. Fill your moulds until about 80% full.
7. Bake for 25-35 minutes or until skewer comes out clean. Transfer the teabread to a wire rack. Leave to cool completely.
My family and friends love this stuff so do share this with your loved ones too :). This bake is simple enough to get kids involved too, which I did on another occassion.
With love,
Phay Shing
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