These brilliant Brummie Bacon Cakes are great for a lazy brunch or simply to dip in to a hot bowl of soup. Pick up a recipe card for some lunch time inspiration. Pick up some fantastic bacon from our Butchers
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
1/2 tsp Worcestershire Sauce
Top Tip: Why not try adding spring onion. These are also freezable for up to a month once cooked.
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 1/2 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.
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.
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.