Raw Caster Sugar
Delicately flavoured with a...
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Cupcakes
Pear Mini Bundts
25 mins
20 mins
Easy
6
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- Ingredients
- Method
Ingredients
Poached Pears
- 2 pears, peeled
- 1 cup Chelsea White Sugar
- 5 cups water
- 1 vanilla bean, split and seeded
Bundts
- 1 ½ cups of plain flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ⅓ cup whole milk
- 2 eggs
- ⅓ cup plain yoghurt
- ½ cup Chelsea Soft Brown Sugar
- 50g melted butter
Topping
- 2 tsp unsalted butter, melted
- ⅓ cup Chelsea Raw Caster Sugar
- ½ tsp cinnamon
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
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Method
Preheat the oven to 180 degrees (165 degrees FF). Cool the bundt tray in the fridge for five minutes then grease it liberally and add a slight dusting of plain flour before returning it to the fridge.
To make the poached pears, place the sugar and water in a saucepan over medium heat and stir until sugar has dissolved. Bring to boil then reduce heat to a simmer.
Add pears and the vanilla bean. Cook for 10 - 15 mins until pears are just tender. Allow to cool, cut into cubes and set aside.
In a mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Then in a separate bowl whisk the milk, yoghurt, eggs and Chelsea Soft brown sugar then add the melted butter until well combined. Gently fold through the flour mixture and the pears.
Spoon the mixture into the bundt tins up to
5cm from the top ensuring they have a flat surface. Place in the oven for 15 - 20 mins until a skewer placed in the centre comes out clean.
Allow to cool for 5 - 10 mins then turn out onto a wire rack to cool completely.
To make the cinnamon topping - combine the sugar and cinnamon in a wide shallow mixing bowl. Using a pastry brush, brush the cakes with melted butter and dip into cinnamon mixture until well coated. Serve immediately when warm.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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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)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 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
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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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