Brummie bacon cakes

Brummie bacon cakes

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(3 ratings)

Prep: 15 mins Cook: 40 mins

More effort

Serves 4
These brunch cakes from Birmingham are similar to savoury scones, with cheese, tomato ketchup and Worcester sauce - perfect with eggs

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal395
  • fat17g
  • saturates9g
  • carbs44g
  • sugars4g
  • fibre2g
  • protein15g
  • salt2.1g
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Ingredients

  • 3 rashers streaky bacon (we used smoked)
  • 225g self-raising flour, plus extra for dusting
  • 25g butter, cold and cut into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g mature cheddar, grated
  • 150ml milk, plus 2 tbsp extra for glazing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp tomato ketchup
  • ½ tsp Worcestershire sauce

Method

  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. 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. 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.

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Comments, questions and tips

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annak19
27th Mar, 2017
5.05
Love these. I make them regularly for taking to work for lunch with soup. What a treat, use really good quality smoked bacon and extra mature cheddar for maximum flavour. Kids could make these to. Don't over work the dough to ensure the best rise. I quickly shape by hand.
zoeporter
9th Jan, 2015
5.05
These are absolutely divine! warm from the oven with some butter everyone absolutely raved about them. Easy and quick to make, I made two double batches in the same week. These will be a favourite in our house for a long time to come.
JJArizona14's picture
JJArizona14
19th Dec, 2016
Can I make the mixture the day before and bake them fresh in the morning?
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
Thanks for your question. No, these need to be made and then cooked. The raising agent in self-raising flour will be activated when it comes into contact with the milk so leaving the dough will mean you don't get the rise. You could make them the day before and then reheat them as suggested though and they'll still be delicious!
JJArizona14's picture
JJArizona14
11th Dec, 2016
Can you make these the day before and cook them in the morning? I'm thinking they'd made a great Christmas Day breakfast for a crowd!
goodfoodteam's picture
goodfoodteam
17th Dec, 2016
Thanks for your question. No, these need to be made and then cooked. The raising agent in self-raising flour will be activated when it comes into contact with the milk so leaving the dough will mean you don't get the rise. You could make them the day before and then reheat them as suggested though and they'll still be delicious!
smartdaisy
15th Dec, 2014
Can these be frozen?
annak19
27th Mar, 2017
5.05
I freeze these regularly and take them out the night before I want them. They are basically scones which are fine to freeze. They are tasty cold but best served reheated.
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