For the first time since we planted our pear tree, we have a glut of pears so I have been busy researching and testing out pear recipes. This Pear and Chocolate Chip Loaf Cake is based on a very simple recipe that my Mum used to make.
We planted an apple tree and a pear tree the first year we moved into our new home and have never had more than a handful of pears until this year. In the past, we have always had to rely on my Sister in Law for pears to make our pear butter.
I never realised that pears do not ripen on the tree, instead, they need to be removed and either placed on a window ledge (for fast ripening) or ideally in a dark dry place (thanks to Monty Don and Gardeners World for that information).
If your pears are not yet ripe then you can peel, core and chop them and add them to a small amount of water in a pan until they soften. You could also use tinned pairs or overripe pears. This Pear and Chocolate Chip Loaf Cake is so versatile and quick to make.
I am a big fan of a loaf cake, easy to slice and a great cake tin cake. It is so easy to make and is also perfect served warm with custard or vanilla ice cream.
Pear and Chocolate Chip Loaf Cake
- 150 g Caster Sugar
- 150 g Butter
- 150 g Self Raising Flour
- 100 g Dark Chocolate Chips
- 2 Pears Peeled, cored and chopped.
- 2 Eggs
Preheat oven to 180 degrees centigrade
Grease and flour a large loaf tin.
Cream together the butter and caster sugar
Add the eggs and flour and mix together
Fold in the pears and chocolate chips
Bake for 30-35 minutes until a skewer inserted near the centre comes out clean
Cool for 10 minutes before removing to a wire rack to cool completely