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Brummie bacon cakes

Brummie bacon cakes

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  • 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


  • 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


  • 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.

Recipe from Good Food magazine, November 2014

Goes well with


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A star rating of 4.8 out of 5.9 ratings

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