gingerbread with blue cheese & honeycomb

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Serves

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Prep Time

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Cook Time

This recipe makes two loaves of gingerbread. They freeze very well so you can save one for later.
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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.