Cheddar and Bacon Loaf
What you'll need:
- Butter, for greasing
- 4 rashers of unsmoked spoiltpig streaky bacon
- 275g plain flour
- 1 tbsp baking powder
- 1 tsp salt
- Pinch of English mustard powder
- 50g mature Cheddar, cut into 1cm cubes
- 1 large free range egg
- 225ml milk
- 2 – 3 tbsp chopped fresh parsley
How to prepare:
Preheat the oven to 2000C / fan 1800C. Grease the base and sides of a 450g loaf tin and line the base with baking paper.
Snip the spoiltpig bacon into strips and dry-fry in a pan until crisp. Allow to cool. Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir well. Add the cheese, bacon, egg, 225ml milk and parsley and mix thoroughly with a wooden spoon until you achieve a soft dropping consistency. If required, add extra milk.
Spread evenly into the tin and bake for 35-40 minutes until risen, golden brown and just firm to the touch. Serve warm or cold with butter and a good vintage cheese. It’ll be tricky but try not to eat the whole loaf yourself!