Brummie bacon cakes
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
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- 3 rashers streaky bacon(we used smoked)
- 225g self-raising flourplus extra for dusting
- 25g buttercold and cut into small pieces
- 75g mature cheddargrated
- 150ml milkplus 2 tbsp extra for glazing
- 1 tbsp tomato ketchup
- ½ tsp Worcestershire sauce
Nutrition: per serving
- kcal395
- fat17g
- saturates9g
- carbs44g
- sugars4g
- fibre2g
- protein15g
- salt2.1g
Method
step 1
Heat grill to high and grill the bacon for 10 mins, turning halfway, until crisp. Cool for a few mins. Meanwhile, heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. Sift the flour and ½ tsp salt into a bowl, add the butter, then rub in to the texture of fine breadcrumbs. Cut the bacon into small pieces and add to the bowl with a third of the cheese.
step 2
Mix the milk, ketchup and Worcestershire sauce in a jug. Pour into the bacon mixture, stirring briefly, to make a soft dough. Flour the work surface, turn the dough onto it and shape into an 18cm round. Brush with milk, then cut into 8 wedges with a large knife.
step 3
Arrange the wedges on the baking sheet and sprinkle with the remaining cheese. Bake for 20-30 mins or until risen and golden brown, and serve warm (or cool on a wire rack, and store in an airtight container). Warm the bacon cakes through in a low oven (140C/120C fan/gas 1) if you’ve made them in advance.
