The BBC Good Food logo
Brummie bacon cakes

Brummie bacon cakes

By
Rating: 5 out of 5.8 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal395
fat17g
saturates9g
carbs44g
sugars4g
fibre2g
protein15g
salt2.1g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, November 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content