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Brummie bacon cakes

Ingredients

  1. Step 1 3 rashers streaky bacon (we used smoked)
  2. Step 2 225g self-raising flour , plus extra for dusting
  3. Step 3 25g butter , cold and cut into small pieces
  4. Step 4 75g mature cheddar , grated
  5. Step 5 150ml milk , plus 2 tbsp extra for glazing
  6. Step 6 1 tbsp tomato ketchup
  7. Step 7 ½ tsp Worcestershire sauce
Brummie bacon cakes
Calories: 395 Carbohydrate: 44 g Protein: 15 g Fat: 17 g
Cook time: 55 minutes Prep time: 15 minutes Total time: 70 minutes Servings: 4

TAGS

Breakfast Brunch Snack British 30-60 minute 4 serving 400 kcal or less Bacon scone Breakfast Brunch Calcium Christmas brunch Marcus Wareing Winter

Directions

  1. 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.
  2. 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.
  3. 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.