> Skip to content

Recipe  •  26 October 2016

 

Honey spice pear loaf

A great combination of pear and ginger to make the perfect loaf from the new cookbook from Little & Friday

Pear and ginger are a great combination in this which we make with Fred's honey. It is delicious served with blue cheese (we use Moeraki) and honeycomb. 

 

MAKES 1 LOAF

115g butter

1 cup firmly packed soft

brown sugar

½ cup golden syrup

½ cup good-quality honey

2½ cups flour

2½ tsp baking powder

2 tsp ground ginger

1 tsp mixed spice

½ nutmeg, grated

2 tsp ground cinnamon

zest of 1 lemon

½ cup milk

1 beaten egg

½ cup ground almonds

3 Poached Pears

blue cheese, to serve

honeycomb, to serve

 

1. Preheat oven to 180°C. Grease a 23cm x 13cm loaf tin and line with baking paper.

2. Place butter, sugar, golden syrup and honey in a large saucepan. Heat gently, stirring with a wooden spoon until combined. When mixture is hot, remove from heat.

3. Sift flour, baking powder and spices into a large bowl. Add lemon zest.

4. Make a well in the centre of the dry ingredients and pour in the butter mixture. Stir well, then add milk and egg. Stir until fully combined. The mixture will be quite runny.

5. Place ground almonds in a separate bowl and roll the Poached Pears in almond until fully coated.

6. Pour loaf mixture into prepared tin. Push pears into mixture in an even row, leaving stalks protruding from the top.

7. Bake for 30 minutes. Reduce oven temperature to 170°C and turn loaf tin around in oven. Bake for another 40–50 minutes, until top of loaf bounces back when pressed.

8. Remove loaf from oven. Allow to cool, then remove from tin.

9. To serve, slice loaf thickly, toast in the oven for 5 minutes at 170°C and serve with blue cheese and honeycomb.

Feature Title

More features

See all recipes
Recipe
Stuffed chicken with eggplant salad

Another delightful recipe from the new cookbook from Little & Friday

Recipe
Bangers and tomato rice

This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.

Recipe
Roasted banana ice cream with choc fudge sauce

This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.

Recipe
Spicy Garlic Butter Udon with Smashed Cucumber

There’s a love affair to be explored with spice and dairy, and this is the showcase for it!

Recipe
Crispy Smashed Potato Salad

When I posted my Crispy Smashed Potato Salad recipe in October 2023, it went viral, and everyone and their grandmas started making it.

Recipe
Roasted Apricots, Cardamom Cream and Pistachio Brittle

Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.

Recipe
Overnight Protein Porridge with Cinnamon, Turmeric and Cacao

Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.

Recipe
Fridge-raid Fattoush

This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.

Recipe
Epic Tarragon Roast Chicken

With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.

Recipe
Tahini and Gochujang Noodle Broth with Turkey

This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.

Recipe
Aubergine & Fava Beans with Eggs

Bitinjan w Ful ma’ Beyd.

Recipe

Looking for more recipes?

See all recipes