Gingerbread with blue cheese and roasted pear
‘Tis the season to eat lots of delicious food, which I most certainly have been doing over the past few weeks. My first Christmas as a vegetarian left me quite satisfied, and dinner last night included my first nut roast attempt (which was quite tasty, and I’ll post the recipe later on), a divine spinach and feta pie, courtesy of the talented Lucy Luxton, and loads of fantastic salads and veges.
One of my favourite Christmas/winter desserts is gingerbread with blue cheese and roasted pear. It’s not too sweet and you only need a little as it’s perfectly rich, so it caps off a large meal quite well!
I used this recipe as a base, but cranked up the spices and added a few on top.
For the pears, cut a few in half, chuck them in the oven and roast at about 180C until tender (around 20 minutes). Once the pears are done, slice them into wedges.
Serve the gingerbread with a slice of nice, strong blue cheese and a wedge of roasted pear on top.
For the gingerbread
- 50g x butter
- 1 TBSP x golden syrup
- 1 x egg
- 1/2 cup x soft brown sugar
- 1 cup x flour
- 1 tsp x baking powder
- 4 tsp x ginger spice
- 2 tsp x cinnamon
- 1 tsp x allspice
- 1 tsp x baking soda
- 3/4 cup x milk
Method
In a large microwave-proof bowl or saucepan, melt the butter and golden syrup together. Add egg and sugar, mix well, then add all other dry ingredients except the soda. Mix the soda with the milk and stir in. Pour into a baking paper-lined loaf tin and cook at 190C for 30 to 40 minutes. Cool on a wire rack, slice when cool.
-
cookingwithnothing posted this
