Brummie bacon cakes

Name: Brummie bacon cakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Author : Marcus Wareing

30 60 minutes 4 servings

Ingredients

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3 rashers streaky bacon (we used smoked)225 grams self-raising flour, plus extra for dusting25 grams butter, cold and cut into small pieces75 grams mature cheddar, grated150 milliliters milk, plus 2 tbsp extra for glazing1 tbsp tomato ketchup½ tsp Worcestershire sauce

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Instructions

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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 if you’ve made them in advance.