This recipe makes two loaves of gingerbread. They freeze very well so you can save one for later.
Ingredients
For the gingerbread with blue cheese & honeycomb
- 2 cups flour
- 1 cup brown sugar
- 2 tablespoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice
- ½ teaspoon ground nutmeg
- 1⅓ cups golden syrup
- 225g butter — diced
- 2 eggs
- 1 cup milk
- Blue cheese, honeycomb and crackers, to serve
Method
For the gingerbread with blue cheese & honeycomb
- Preheat the oven to 170°C (150°C fan bake). Line two 21 x 10cm loaf tins with baking paper.
- Whisk all the dry ingredients in a large bowl.
- Warm the golden syrup and butter in a small saucepan until the butter is melted.
- Whisk the eggs and milk in a small bowl or jug.
- Fold the golden syrup mixture and the milk mixture into the dry ingredients.
- Divide evenly between the prepared loaf tins (it will be quite runny).
- Bake for 40–60 minutes or until a skewer comes out clean.
- Leave to cool, then slice and serve on a platter with blue cheese, honeycomb and crackers.