Eunice Power - Outside Catering Company, Waterford, Ireland.

Wednesday, April 13, 2011

Cheddar and Bacon Loaf

Makes a 450g loaf

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 1 cm cubes
1 large egg
225ml milk, plus 1 tbsp
2 - 3 tbsp chopped fresh parsley

Pre-heat the oven to 200°C / fan 180°C / Gas 6
  1. Grease the base and sides of a 450g loaf tin and line the base with baking paper.
  2. Snip the bacon into strips and dry-fry in a pan until crisp, then cool.
  3. Meanwhile, sieve the flour, baking powder, salt and mustard powder together into a bowl.  Add the cheese, bacon, egg, 225ml milk and parsley.  Stir well with a wooden spoon until it has a soft dropping consistency - add more milk if needed.
  4. Spread in the tin and bake for 25 minutes, until risen, golden brown and just firm to the touch. 
This is best eaten within 24 hours.  Serve warm or cold, with butter if you dare!!