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
214
What did you think of this recipe?
Delicious
I make this with spiced rum, and banana.The rum replaces 1/4 of the water, & 1/4 of the sugar.Also, putting the eggs in AFTER all flour, baking soda, and baking powder works best. I was finding the eggs poached in the hot water/sugar/butter/fruit mix.Waking up to the smell of this is divine.
4
Patricia Griffin
I have made this twice and everyone loves it. It's very easy to make.
5
Unknown
Easy to make and lovely and moist. Recommend to feijoa lovers. I made it with margarine instead butter and it worked a treat.
4
maria
Easy and delicious! I added walnuts, mixed spice and vanilla, and sprinkled brown sugar on the top - thank you to the other reviewers for these ideas. I used the suggested amount of sugar in the recipe and thought it was the perfect amount of sweetness. Loaf is lovely and fluffy/moist, 45 minutes cooking time in a benchtop oven.
5
Jo
I just made this really yummy and easy to make I dont think it will last long
5
Celia
No need to peel the feijoas - just wipe/wash and top and tail before chopping small. Less waste, less time and more fibre!
3
Purple Girl
Surprised how good this was. Used 1/3 cup sugar, and sprinkled loaf with 1 T sugar before baking. Baked it at 7000 feet with no adjustments and it came out great. It was done at 35 minutes.
5
Brenda Estall
What size loaf tin is everyone using?, I used what is a std loaf tin and the mixture is way too much for the tin.
3
Maureen
Absolutely loved the loaf especially toasted. Have made several and frozen for when fruit not available. Have given this recipe to lots of friends.
5
KT
Really surprised at how good this turned out. I didn't have any mixed spice so added 1 tsp each of ginger, cinnamon and nutmeg. The only thing was that I added more than a cup of feijoas and it didn't cook as well as I know it probably would have if I'd followed the amount in the recipe. Was delicious toasted!
3
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
214
What did you think of this recipe?
Delicious
I make this with spiced rum, and banana.The rum replaces 1/4 of the water, & 1/4 of the sugar.Also, putting the eggs in AFTER all flour, baking soda, and baking powder works best. I was finding the eggs poached in the hot water/sugar/butter/fruit mix.Waking up to the smell of this is divine.
4
Patricia Griffin
I have made this twice and everyone loves it. It's very easy to make.
5
Unknown
Easy to make and lovely and moist. Recommend to feijoa lovers. I made it with margarine instead butter and it worked a treat.
4
maria
Easy and delicious! I added walnuts, mixed spice and vanilla, and sprinkled brown sugar on the top - thank you to the other reviewers for these ideas. I used the suggested amount of sugar in the recipe and thought it was the perfect amount of sweetness. Loaf is lovely and fluffy/moist, 45 minutes cooking time in a benchtop oven.
5
Jo
I just made this really yummy and easy to make I dont think it will last long
5
Celia
No need to peel the feijoas - just wipe/wash and top and tail before chopping small. Less waste, less time and more fibre!
3
Purple Girl
Surprised how good this was. Used 1/3 cup sugar, and sprinkled loaf with 1 T sugar before baking. Baked it at 7000 feet with no adjustments and it came out great. It was done at 35 minutes.
5
Brenda Estall
What size loaf tin is everyone using?, I used what is a std loaf tin and the mixture is way too much for the tin.
3
Maureen
Absolutely loved the loaf especially toasted. Have made several and frozen for when fruit not available. Have given this recipe to lots of friends.
5
KT
Really surprised at how good this turned out. I didn't have any mixed spice so added 1 tsp each of ginger, cinnamon and nutmeg. The only thing was that I added more than a cup of feijoas and it didn't cook as well as I know it probably would have if I'd followed the amount in the recipe. Was delicious toasted!
3
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- 3 Tbsp Chelsea Caster Sugar
- 2 eggs, divided
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
Filling
- 400g feijoa flesh (approximately 12 feijoas)
- 2 Tbsp lemon juice
- ½ cup water
- 6 Tbsp Edmonds Fielder's Cornflour
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- ¾ cup Chelsea Caster Sugar
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- 4 egg whites
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- 4 apples, peeled and diced
- 12 medium to large ripe feijoas, flesh only
- 1 onion, finely diced
- 1 teaspoon finely chopped or crushed fresh ginger
- 6 whole cloves
- 1 teaspoon yellow mustard seeds
- 1 teaspoon mixed spice
- 1 ½ cups white or cider vinegar
- 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar
ingredients
- 1C feijoa's pulp
- 1C boiling hot water
- 1C Chelsea White Sugar
- 50g butter
- 1 egg, beaten
- 2C self-raising flour
- 1tsp baking soda
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- 4 cups water
- 2 cups Chelsea Raw or White Sugar
- 4 cinnamon sticks
- 4 star anise
- 8 cardamom pods or whole cloves
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- ¼ cup cocoa powder
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- 1 cup feijoa flesh
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- 1 cup Meadow Fresh Cream
- ¼ cup Chelsea Icing Sugar
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- 3 cooking apples
- 600ml water
- 600g Chelsea White Sugar
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- 2 Eggs
- 2 cups Self raising flour
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- 1 ½ cups self-raising flour
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- 1 ¼ cup chocolate chips
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- ½ cup Edmonds Standard Grade Flour (75g)
- ½ cup rolled oats (60g)
- ½ cup ground almonds (55g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 tsp ground ginger
- 150g cold butter, cubed or grated
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
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learn about baking
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