So, a strange thing happened to me today…. I dreamt a recipe! This has not happened to me before, and I decided to have a go and see what my sub-conscious was trying to tell me.
It’s good timing as I’ve got a lunch guest tomorrow and, (providing it works), this will do nicely for an ‘afters.’
I’m guessing it came about because I have been thinking about ways to indulge my liking for chai tea, wondering how I might use it in baking. This then is the result:
Recipe for Flavoured Pear and Chocolate Loaf
400grms firm conference pears, (finely chopped, or a bit chunkier to taste);
Pot of tea, (I used Tesco Vanilla Chai, but you could use Earl Gray or any other flavour you particularly like).
200grms Caster Sugar
200grms Softened Butter, (or Pure – dairy free)
200grms Self-raising flour, (I used gluten free)
I tsp Vanilla paste, (or good extract or seeds of vanilla pod).
3 tbs Cocoa Powder
1 tsp baking powder.
1. Make a pot of your chosen tea; once made, allow to stand for approx 3 mins before pouring contents of pot into saucepan, (if you’re using tea leaves, strain into saucepan).
2. Add chopped pears to saucepan and heat gently, poaching pears until soft; remove from heat, strain, (saving some of the liquid), and leave to cool.
3. Heat oven to 170c and grease and flour a 2lb loaf tin
4. Cream together the butter and sugar, until light and fluffy.
5. Gradually beat eggs into the mix, (you can also add a tiny amount of the flour mix with each egg to prevent curdling), add vanilla.
6. Sift together the flour, cocoa-powder and baking powder and fold into batter mix. If the mixture is too stiff, use a little of the reserved liquid to loosen it. The mixture needs to be what my teacher called, “a dropping consistency,” this means that when you load a spoon with mixture, it holds firmly, but drops easily with a slight shake.
7. Stir in the cooled and dry pears and transfer mixture to loaf tin.
8. Put into oven, on middle shelf for 35-40 mins, (until skewer comes out clean).
When baked, leave to cool in tin for about 5 mins and then turn onto cooling rack. Once cake is completely cool, decorate as preferred.
I used melted white chocolate and just dribbled over the top. I went a bit over the top – but hey, it’s chocolate, right?
If you do have a go, please will you let me know how it worked, (or didn’t), and what you thought of it? Just leave me a note in the comments, thanks!