Wow Another post, So soon after the last one, they’ve been pretty thin on the ground over the last few years, so why the pick up ? Nothing to do with getting a reminder about my annual wordpress subscription and that I really should be using it and not wasting my dosh…. no of course not, nope 😏
Truth be told a lovely friend who is one of the best cooks and cocktail makers I know, gave me and the husband some of her home made Jam – Plum, rose and Cardamom… now I am not saying this because she’s a friend, but it is pretty amazing and far too good for toast.
So I was thinking at the same time of my next recipe on here, thinking about some of the fruits around about now – some of my favourites. Also about time I blogged one of the many loaf cakes I have made at various workplaces, and thought of this… a banana loaf – with pear & figs, not only that but made with spelt flour and topped with a maple toffee nut glaze (if it wasn’t for all that sugar it would practically be a health food ! 😆)
The pears and figs are left covered in allspice and black pepper for a while, the pepper enhances the warmth of the spice flavours, and I use spelt for its marvellous nutty almost treacly flavour, which compliments the nut topping… all in all this goes splendidly with the above mentioned Jam… and hence this post was born (I got there in the end)
I had a little helper, well I had to keep her away from jumping up on the food counter, so not so helpful really.. our new member of our family, our kitten Juno, who eventually got her away and was allowed a lick of the spatula when I’d finished.
*DIGRESSING FROM POST KLAXON*
Speaking of plums, I am always reminded of a time I worked at the pastry kitchen of the staff restaurant at the headquarters of BP Oil many years ago, there a tour of the kitchens by one of the top dogs at the company, and also the person responsible for who got the catering contracts… he popped into the pastry section where myself and the commis pastry chef were.
We had large windows and he noticed it was a really frosty late spring morning.
He said loudly, some what exsapserated …..
“LOOK AT THAT FROST !!!”
“WELL I CAN KISS MY PLUMS GOODBYE !!!”
I don’t know how I kept that straight face, not so my commis who I had to shunt out the way when he wasn’t looking.
*END OF DIGRESSION*
So anyway if you fancy making it here’s how.
I used a mix of Pistachios, pecans, almonds, walnuts and hazelnuts…. you can choose what ever you want, or just one, pecans on their own are great, or just leave out the nuts if you prefer and just pour over the sticky glaze.
And if you want to follow my jam making friend here, @cocktail_queeny on instagram, feel free.. to see what else she creates !
YOU WILL NEED
A Loaf tin greased and lined with parchment.
( I used one that was 8.5″ long, 4.5″ wide & 2.5″ Deep.)
An oven pre heated to 160c
- 150g unsalted butter
- 100g soft brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 250g Whole meal spelt flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 1/2 teaspoon ginger
- 2 teaspoon bicarbonate of soda
- 2 Teaspoon cider vinegar
- 1/4 teaspoon salt
- 2 bananas, mashed
- 120g buttermilk
- 2 ripe-ish pears
- 2 fresh figs
- 1 tsp ground allspice
- 1 tsp ground black pepper (from a mill Is best)
- 100ml double cream
- 100ml maple syrup
- 100g roughly chopped mixed nuts
You can use any different combination of fruit you fancy with this recipe, Plum and blackberry, apple and blueberry, even mix nuts into the batter rather on top.