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
151
What did you think of this recipe?
Samantha
Ricetta facile e risultato perfetto!!!
5
Kathie
I don’t bake.. but thought I would try this loaf as I had a surplus of feijoa. It’s perfect every time.
5
Geraldine
I'm not a fan of feijoas but this loaf is delicious! Bonus is doing it all in one pot too, less dishes.
5
Rai
This goes down a treat, I haven't meet 1 person who hasn't liked this loaded and I'm always asked to make it
5
Michelle
I also do this same method with pear and ginger, so simple love that everything goes in the pot.
5
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
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
151
What did you think of this recipe?
Samantha
Ricetta facile e risultato perfetto!!!
5
Kathie
I don’t bake.. but thought I would try this loaf as I had a surplus of feijoa. It’s perfect every time.
5
Geraldine
I'm not a fan of feijoas but this loaf is delicious! Bonus is doing it all in one pot too, less dishes.
5
Rai
This goes down a treat, I haven't meet 1 person who hasn't liked this loaded and I'm always asked to make it
5
Michelle
I also do this same method with pear and ginger, so simple love that everything goes in the pot.
5
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
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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
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
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- 2 eggs
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 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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