| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Margarine |
| 1/2 | c | Sugar |
| 1/2 | c | Golden syrup |
| 2 | Eggs | |
| 1 | c | Milk |
| 4 | Pears peeled & diced | |
| 3 | c | Flour |
| 2 | t | Cinnamon |
| 2 | t | Mixed spice |
| 4 | t | Ground ginger |
INSTRUCTIONS
Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine, sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in the pears. Carefully stir in the previously combined dry mix. Place in pans & bake for 25-30 mins. Makes 12-14. Variations: FP with Caraway - Add 3 tsp of caraway seeds to the wet mix. FP with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix. FP & Double Ginger - Add 1/2 cup crystallised ginger to the wet mix. FP with Raisins - Add 1/2 cup chopped raisins to the wet mix. FP with Rye - Replace the flour with 3 cups rye flour & 4 tsp baking powder. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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