Blackberry, Pear and Coconut Loaf

Tue, 25 August 2020

Blackberry, Pear and Coconut Loaf

 

Makes 1 1lb loaf tin

( just double it, make 2 and have one in the freezer -  you will thank me later )

 

Ingredients

150mls vegetable oil

125g brown sugar ( soft brown sugar preferably but demerara is fine)  ( 100g for cake and 25g for sprinkling on top)

100g desiccated coconut

1 tsp vanilla extract

2 large eggs

175g plain flour

2 tsp baking powder

Pinch salt

2 ripe pears

150g blackberries

 

Method

1. Preheat the oven to 180?. Line the loaf tin.
2. Weight out all the ingredients, combining the flour, baking powder and salt together.
3. Peel the pears and chop into chunks. Cut the blackberries in half.
4. Beat together the oil, brown sugar and desiccated coconut for a couple of minutes. Using a spatula, scrape down the sides of the bowl and mix again.
5. Gradually whisk in the eggs.
6. Sieve in the flour mixture and fold in.
7. Add in about three quarters of the pears and blackberries. Be careful not to crush the blackberries too much.
8. Spoon the mixture into the loaf tin, smooth over the surface. Scatter the remaining fruit on top and sprinkle with the 25g demera sugar.
9. Bake for 45-50 minutes. To test, insert a knife in a couple of random places. If it comes out clean it is cooked.
10. Serve this warm with a little custard and cream, or cool with a little jam. Perfect for a cup of tea of coffee or as an after school homework treat.

Ingredients for 2

300mls vegetable oil

250g brown sugar ( soft brown sugar preferably but demerara is fine)  ( 100g for cake and 25g for sprinkling on top)

200g desiccated coconut

2 tsp vanilla extract

4 large eggs

350g plain flour

4 tsp baking powder

2 x pinch salt

4 ripe pears

300g blackberries