- 200g wholemeal flour
- 200g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 2 tsp cream of tartar
- 1 tsp salt
- 1 tsp caster sugar
- 25g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300ml milk, at room temperature
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 175g cheddar, coarsely grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 3 tbsp pumpkin seeds
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 85g ready-roasted pepper from a jar, drained and chopped
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
Heat oven to 190C/170C fan/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into eight lumps and shape into rough rounds two finger-widths deep.
Put the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. Can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/180C fan/gas 6 for about 30 mins.