I haven’t baked since those hot cross scones I made for Easter anndddd oh boy, it shows.
I’ve been itching to get back into it again but I have been super, super busy and there’s just been no time. I had a few hours free this morning so I was straight in the kitchen with a loaf cake recipe. The loaf cake in question is the one right up there, not looking very loaf-like at all. AT ALL.
I’ve had many baking disasters, who hasn’t? The trick is to turn that piece of crap into something beautiful, or not so beautiful in this case. But like the old quote, you cannot judge a book by it’s cover and although this doesn’t look like a masterpiece, it definitely tastes like one. Imagine this to be like a bread and butter pudding, just without all the dried fruit (and the butter!) The sponge is lighter than bread and it’s studded with earl grey soaked grapes and juicy pears. It’s best served warm enough for the chocolate to melt into the cracks, and for the grapes to go all jammy. Perfect for when the weathers cold and gloomy.
- 250g red/ black grapes
- 4-5 bags earl grey tea, steeped in hot water
- 220g self raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 250ml milk or milk substitute
- 80g oat flour
- 60ml oil (veg, rice bran, coconut would be good)
- 1 egg
- 1 teaspoon honey
- 1-2 pears, diced
- white chocolate, to drizzle
- Preheat the oven to 180C and line a loaf tin with parchment paper.
- Place the grapes in a bowl with the earl grey tea and set aside.
- Combine the flour, baking powder, oat flour and salt and mix to combine.
- Add in the milk, oil, egg and honey and mix until it’s just combined.
- Add the chopped pears and the grapes (without the liquid) and fold into the mixture.
- Pour into the tin and bake for 55 minutes.
- When done, remove from the oven and leave to cool in the tin for 10-15 minutes and then remove completely.
- Break up and place into an oven-proof dish. When ready to eat, heat up and then drizzle over the white chocolate. Alternatively, you could serve it with custard.