Butter, for greasing

  • 4 rashers streaky bacon
  • 275g plain flour
  • 1 level tbsp baking powder
  • 1 tsp salt
  • Pinch of English mustard powder
  • 50g mature Cheddar, cut into 1cm cubes
  • 1 large egg
  • 225ml milk, plus 1 tbsp
  • 2-3 tbsp chopped fresh parsley


  • STEP 1
    Preheat the oven to 200C/fan180C/gas 6. Grease the base and sides of a 450g loaf tin and line the base with baking paper.
  • STEP 2
    Snip the bacon into strips and dry-fry in a pan until crisp, then cool.
  • STEP 3
    Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, 225ml milk and parsley. Stir well with a wooden spoon until it has a soft dropping consistency ÃÂâÃÂÃÂÃÂàadd extra milk, if needed.
  • STEP 4
    Spread in the tin and bake for 25 minutes, until risen, golden brown and just firm to the touch. Serve warm or cold, with butter and cheese, if you like.

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