Categories: April

Ingredients

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

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. 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 crips, then cool.

3. Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, 225ml milk and parsley. Stir well with a wooden spoon until it has a soft dropping consistency – add extra milk, if needed. Spread in the tin and bake for 25 minutes, until risen, golden brown and just firm to the touch. Serve warm or cold, with butter and cheese if you like.

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