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Preheat oven to 180°C bake and grease and/or line a loaf tin (approximately 22cm x 12cm). Place feijoas, boiling water, Chelsea White Sugar and butter in a large saucepan. Simmer for 5 minutes, then set aside to cool for 5 minutes. Mix in egg, flour, baking powder and baking soda. Pour into prepared tin. Bake for 35-45 minutes, until loaf springs back when lightly pressed and a skewer inserted into the centre comes out clean. Cool in tin for 10 minutes, then transfer to a wire rack to cool completely. Delicious sliced and spread with butter!