RECIPE BY:

Olivia Wells

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1.5 – 2 cup Self Raising flour
  • 3/4 – 1 cup caster sugar (approximately ½ the ratio of flour)
  • 3/4 cup milk
  • 125g pre melted butter
  • 2 eggs
  • 1 tbsp Vanilla bean paste 
  • Tinned pears, to your preference + extra for top
  • Coles Frozen raspberries, to your preference + extra for top
  • Loaf tin

 

METHOD:

  • Preheat the oven to 180 degrees.
  • In a mixing bowl, add flour, sugar, milk, butter, eggs and vanilla paste. Mix together with a whisk.
  • Using a spatula, gently fold in the pears and raspberries.
  • Place mixture into a lined loaf tin. Spread additional raspberries and pear slices on top of the mixture.
  • Bake for 30 – 40 minutes or until an inserted skewer comes out clean.

Our friends at Wine Selectors recommend pairing this dish with a Moscato

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