Bacon and cheddar soda bread with Marmite butter
Prep time: 15Total time: 
Bacon and cheddar soda bread with Marmite butter
Prep time: 15Total time: 
Sarah Akhurst
Our former food director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
Sarah Akhurst
Our former food director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
Ingredients
- 125g bacon lardons
- 400g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp sea salt
- 100g extra mature cheddar, grated
- handful of chives, snipped
- 300ml buttermilk
- 1 tbsp milk, to brush
For the whipped marmite butter
- 200g butter, softened
- 1 tbsp Marmite
Step by step
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Heat a small frying pan and add the bacon lardons. Fry for 4-5 minutes, until golden-brown and cooked through. Remove from the heat and set aside to cool completely.
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Preheat the oven to 200°C, fan 180°C, gas 6 and line a large baking tray with baking paper. Put the flour, bicarb and salt in a large bowl and mix well. Add three-quarters of the grated cheese, the chopped chives and cooled bacon, and stir to combine. Pour in the buttermilk and bring the dough together using a cutlery knife. Shape into a round and transfer to the prepared tray. Using a knife, mark it into quarters, cutting around two-thirds of the way down into the dough (but not all the way through). Brush with the milk and sprinkle over the remaining cheese. Bake in the oven for 35-40 minutes, or until golden-brown and the bread sounds hollow when you tap the base. Leave to cool for 15-20 minutes.
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Meanwhile, whiz the butter and Marmite in a mini food processor until well combined. Transfer to a serving dish. Serve the bread while it’s still just-warm, with the Marmite butter for spreading.
