I started the book about 4 or 5 years ago, long before I started the Blog. A baking book was something I felt like I had to do in my life time. So one day I simply started it, not knowing if I would finish it and not knowing if anyone would want to print.
I took it one step recipe at a time. My plan was to get to 100 recipes, slowly and surely the book began to take shape, the further I got into it, the more it began to excite me that I was actually doing it and it was really taking shape. It took me about 2 years to complete, a real labor of love. I didn’t tell anyone really what I was doing, except my family and a few close friends, in someway I guess I was embarrassed to let anyone in on my little secret. What if it was a huge flop and I didn’t finish it, what if I was just wasting my time and it would never see the light of day. So day in day out I plugged away in secret, distributing all the baked goods to neighbors and friends who remained unaware they were my taste testers. They really helped form the shape and the direction of the book and so I owe them a huge thank you.
I began sending the book out to different publishing houses, Random House NZ was first Publisher I sent it to and was the publisher I really, really, really wanted to publish it. I love their work, they do such and amazing job with their books, they make them all look so professional and truly beautiful. I was so excited to get an email from them asking if I had found a publisher and if I was still interested.
They said they were interested in publishing it, however because I was an unknown it would be difficult. They had some interest from different book clubs and book chains however not enough to do a decent size book run. So the book was put on the back burner for a few years while they tried to find away to get this book printed.
So here’s to taking a chance, happy baking
- 1 cup plain flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- ¼ cup brown sugar
- 50 butter
- ¼ cup milk
- 1 egg
- 1 soft pear
- 1 cup white chocolate chips
- CARAMEL SAUCE
- 1 cup brown sugar
- ½ cup of cream
- 100g butter
- 2 teaspoons ground ginger
- Pre heat the oven to 160C
- Sift the flour, baking powder and ginger into a bowl, then stir through the sugar.
- Place the butter in a heat proof bowl and melt in the microwave. Whisk in the milk and eggs until combined. Pour into the dry ingredients and stir until combined.
- Core and chop the pear into bite size pieces then add to the mixture with the chocolate chips and stir though, pour into a lined 20cm cake tin.
- Bake for 40 minutes or until cooked.
- To make the caramel sauce, place the sugar, cream, butter and ginger into a saucepan and stir for 5-10 minutes, or until smooth and golden.
- Pour the caramel sauce over the warm cake and serve