White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup boiling water (250ml)
- 1 cup Chelsea White Sugar(225g)
- 50g butter
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
Additional tips
For an extra flavour kick, add some chopped crystallised ginger to the loaf. Feijoas and ginger are a great combination!
Chelsea Products in Recipe
Reviews
146
What did you think of this recipe?
Geraldine
So simple and so delicious. After making this I have frozen feijoa in bags of one cup so that I can still make it when the fruit is out of season.
5
Heather Smart
I have been making this loaf for many years. It’s great for a plate if you need to take something as the loaf itself is not crumbly like some loaves can be.
5
Wendy
So easy and delicious
5
Penny Mason
Absolutely brilliant's recipe. I just everything up in a bowl then put boiling water on. Then flour, eggs etc. brilliant as I also put in the chopped ginger and I double up the recipe. 👍
5
Christina
Love this recipe. Have made 10 loaves so far. So easy
5
Trina
Well that was easy and it's yummo
5
Cath R
Great result. I put half the sugar amount and cooled the cooked feijoa mixture down alot before combining with dry ingredients. Also added some ginger, cinnamon and chopped walnuts.
5
Trina
Well that was easy and it's yummo
5
Tess
Best recipe ever!
5
stroodle stranger
really liked the loaf not to strong but would not recomend as much water.
4
Method
Preheat oven to 180°C bake and grease and/or line a loaf tin (approximately 22cm x 12cm).
Place feijoas, boiling water, Chelsea White Sugar and butter in a large saucepan. Simmer for 5 minutes, then set aside to cool for 5 minutes.
Mix in egg, flour, baking powder and baking soda.
Pour into prepared tin. Bake for 35-45 minutes, until loaf springs back when lightly pressed and a skewer inserted into the centre comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack to cool completely. Delicious sliced and spread with butter!
Additional tips
For an extra flavour kick, add some chopped crystallised ginger to the loaf. Feijoas and ginger are a great combination!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
146
What did you think of this recipe?
Geraldine
So simple and so delicious. After making this I have frozen feijoa in bags of one cup so that I can still make it when the fruit is out of season.
5
Heather Smart
I have been making this loaf for many years. It’s great for a plate if you need to take something as the loaf itself is not crumbly like some loaves can be.
5
Wendy
So easy and delicious
5
Penny Mason
Absolutely brilliant's recipe. I just everything up in a bowl then put boiling water on. Then flour, eggs etc. brilliant as I also put in the chopped ginger and I double up the recipe. 👍
5
Christina
Love this recipe. Have made 10 loaves so far. So easy
5
Trina
Well that was easy and it's yummo
5
Cath R
Great result. I put half the sugar amount and cooled the cooked feijoa mixture down alot before combining with dry ingredients. Also added some ginger, cinnamon and chopped walnuts.
5
Trina
Well that was easy and it's yummo
5
Tess
Best recipe ever!
5
stroodle stranger
really liked the loaf not to strong but would not recomend as much water.
4
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
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- 125g butter, softened
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- 2 Tbsp hot Meadow Fresh Milk
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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- pinch of salt
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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