- 15ml - each butter and oil
- 200g - bacon, chopped
- 30ml - honey
- 2 - bottled jalapeños, chopped (or more, to taste)
- 250ml - grated mature Cheddar
- 280g (500ml) - self-raising flour
- 1 bottle (330ml) - beer (I use lager)
Oven temperature: 180°C
1 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.
2 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.
3 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.