Recipe: Caramelised feijoa gingerbread | Stuff.co.nz

My Granny Binks makes the very best gingerbread on Earth. And I’ll combat you about it.

With out sounding an excessive amount of like an advert for candies from the 80s, what I’m speaking about is crisp, crunchy, caramelised chewy goodness on the skin, gentle and fudgy and completely gratuitous within the center. This recipe is a type of absolute pearlers, the kind of factor that may have you ever occupied with making one other batch whenever you’re barely into the primary chew. And with a little bit of caramelised feijoa thrown into the combo? Sure please. Pear, apple, tamarillo, they’d all be scrumptious too. You’ll need one thing a bit tart, to counter that lush sweetness. It’s superb with icecream. Or blue cheese.

READ MORE:
* Recipe: Spiced apple and feijoa pie
* Recipe: Sugar pie
* Recipe: Chocolate and walnut buns

Caramelised feijoa gingerbread

Prep time: 15 minutes

Prepare dinner time: 40 minutes

Serves: Makes one loaf

Components

1 tsp butter

2 tbsp golden syrup

5 feijoas, peeled and roughly chopped

110g butter

250ml milk

250ml golden syrup

220g sugar

1½ tsp baking soda

280g plain flour

1 tsp ginger

1 tsp cinnamon

1 tbsp sugar

Methodology

Preheat the oven to 150C. Grease and line a loaf tin with baking paper.

In a saucepan over a reasonable warmth, add the butter and golden syrup, and let it soften and bubble up. Add the feijoa and proceed to cook dinner for 4-5 minutes, taking care to not let every little thing burn, till the fruit has began to caramelise on the skin. Take away from the warmth and hold heat.

Plonk the butter, milk, golden syrup, sugar and baking soda into one other saucepan over a low-ish warmth, and let every little thing soften collectively.

Within the meantime, sift collectively the flour, ginger, cinnamon and sugar – this can cease the flour from clumping.

As soon as the golden syrup combine is sort of on the level of boiling, take away from the warmth, add the flour combine and stir in to create a easy batter. Pour into the lined tin. Spoon the caramelised feijoa evenly excessive and pop into the oven to bake for about 30-40 minutes, till a skewer comes out clear. Permit to chill within the tin – it is going to sink down slightly. It will hold nicely in a tin for as much as per week.