Name: Brummie bacon cakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 3 rashers streaky bacon (we used smoked); 225g self-raising flour plus extra for dusting; 25g butter cold and cut into small pieces; 75g mature cheddar grated; 150ml milk plus 2 tbsp extra for glazing; 1 tbsp tomato ketchup; ½ tsp Worcestershire sauce

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Brummie bacon cakes

Brummie bacon cakes

Marcus Wareing

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Serves 4

More effort

Prep: 15 mins

Cook: 40 mins

A star rating of 4.7 out of 5.10 ratingsRate

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These brunch cakes from Birmingham are similar to savoury scones, with cheese, tomato ketchup and Worcester sauce - perfect with eggs

Freezable

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Ingredients

Nutrition

Units:

MetricUS

3 rashers streaky bacon

(we used smoked)
225g self-raising flour

plus extra for dusting
25g butter

cold and cut into small pieces
75g mature cheddar

grated
150ml milk

plus 2 tbsp extra for glazing
1 tbsp tomato ketchup
½ tsp Worcestershire sauce

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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.

Recipe from Good Food magazine, November 2014

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A star rating of 4.7 out of 5.10 ratings

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