Name: Beer bread with jalapeños and cheddar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: serving
Cuisine: Bake
Ingredients: 15 ml each butter and olive oil; 200 g bacon chopped; 30 ml Goldcrest Pure Honey; 2 jalapeños chopped, to taste; 250 ml grated mature cheddar; 280 g flour self-raising; 330 ml beer (larger)

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Ingredients (7)

15 ml	each butter and olive oil
200 g	bacon — chopped
30 ml	Goldcrest Pure Honey
2	jalapeños — chopped, to taste
250 ml	grated mature cheddar
280 g	flour — self-raising
330 ml	beer — (larger)

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Method:

Oven temperature: 180°C

Preheat the oven. Melt the butter and oil in a pan and fry the bacon until done. Drizzle honey over and fry for another minute or twountil caramelised. Remove from the heat and cool slightly.

Stir the fried mixture, the jalapeños and half of the cheese through the flour in a large mixing bowl. Add the beer gradually and mix until the batter just comes together.

Spray 6 small loaf pans with non-stick spray (a muffin pan also works well) and divide the batter between the pans. Sprinkle a little extra cheese on each and bake until risen and golden-brown – it usually takes about

35 minutes, but check one if you’re unsure. Serve with butter and, if you wish, cream cheese.