Mini ploughman’s loaves, the perfect accompaniment to homemade tomato soup and ideal for picnics and parties.
Serves 7
Cooking Time 25 mins
What To Do:
- 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
What To Do:
- Preheat oven to Gas Mark 4, 180˚C, 350˚F.
- Into a large bowl place the flour, baking powder and salt.
- Break the eggs into a jug and lightly mix with a fork. Add the milk and mix together.
- 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.
- 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!
- Fill each lined mini loaf tin or large muffin case almost to the top with about 3 large spoonfuls of the mixture.
- Cook in a preheated oven for about 20-25 minutes until well risen and golden.
- Serve hot or cold, sliced with or without butter, extra pickled onions and cheese!
Recipe from Lovepork.co.uk