Ploughman’s Mini Bacon Loaves

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Delicious when served either hot or cold, these mini loaves are delightful as part of a picnic or lunch option.

Prep time: 10 mins

Cook time: 25 mins

Serves: 6

Cooking Skill: Not Too Tricky

Ingredients

1 x 240g pack Wiltshire cure unsmoked back bacon rashers, trimmed and cut into large pieces
450g plain flour
2 tablespoons baking powder
Pinch salt
4 medium eggs
450ml semi-skimmed milk
25g butter
5 pickled onions, sliced
50g hard cheese, eg Cheddar, cut into small cubes
1 tomato, roughly chopped

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

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

Step 3

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

Step 4

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

Step 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!

Step 6

Fill each lined mini loaf tin or large muffin case almost to the top with about 3 large spoonfuls of the mixture. Cook in the preheated oven for about 20-25 minutes until well risen and golden.

Step 7

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

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

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

Step 3

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

Step 4

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

Step 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!

Step 6

Fill each lined mini loaf tin or large muffin case almost to the top with about 3 large spoonfuls of the mixture. Cook in the preheated oven for about 20-25 minutes until well risen and golden.

Step 7

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

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