Ploughman’s Mini Bacon Loaves

cooking time
25 minutes

cooking skill
Not too tricky

serves
7 people

Ingredients

  • 240g Premium Wiltshire cure unsmoked back bacon rashers, trimmed and cut into large pieces
  • 450g (1lb) plain flour
  • 30ml (2tbsp) baking powder
  • pinch salt
  • 4 eggs, medium
  • 450ml (¾pt) semi skimmed milk
  • 25g (1oz) butter
  • 5-6 pickled onions, sliced
  • 50g (2oz) cheddar type cheese, cut into small cubes
  • 1 tomato, roughly chopped

Method

Preparation

Preheat oven to Gas Mark 4, 180°C, 350°F.

1

Into a large bowl place the flour, baking powder and salt.

2

Break the eggs into a jug and lightly mix with a fork. Add the milk and mix together.

3

Place the butter into a hot frying pan and add the bacon, cook for 2-3 minutes until bacon is cooked through. Allow to cool slightly.

4

Add the cooked bacon to the flour and mix, then add the onions, cheese and tomato.

5

Fold together the bacon and flour mixture with the egg and milk mix using a large spoon, until all ingredients are thoroughly combined – but don’t over mix!

6

Fill each lined mini loaf tin or large muffin case almost to the top with about 3 large spoonfuls of the mixture.

7

Cook in a preheated oven for about 20-25 minutes until well risen and golden.

8

Serve hot or cold, sliced with or without butter, extra pickled onions and cheese!