2 medium eggs
1 durian (approximately 300g of flesh)
125g self raising flour
100g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp milk
Optional: ½ vanilla pod, seeds scraped
1. Preheat the oven to 180°c / fan 160°c / gas 4. Lightly grease a 2lb loaf tin and line with baking parchment.
2. Using a fork, lightly mash the durian flesh in a bowl, or pull apart until slightly stringy and in small pieces.
3. Using a stand mixer, cream together the butter and the sugar until smooth. Next add the eggs and mix on a low speed until full combined.
4. Sift together the flours, baking powder and salt. Slowly add this to the butter mixture, mixing on a low-medium speed until fully combined. If using a vanilla pod, add the seeds to the mixture at this point. Add the milk and beat on a high speed for 1 minute until the batter is very smooth.
5. Lastly, fold through the durian flesh. Spoon the mixture into the loaf tin and smooth the top so that there is a level surface.
6. Bake in the pre-heated oven for 50 minutes – 1 hour until well risen and golden brown. When a fine skewer is inserted into the centre of the loaf and comes out clean, the loaf is ready.
7. Leave to cool in the tin for 10-15 minutes until slightly cooler to the touch, then turn out and leave to cool completely on a wire rack.
8. Enjoy slightly warm or cold.