Brummie bacon cakes
Makes: 8 wedges
Prep time: 15 minsTotal time: 
Recipe photograph by Kate Whitaker
Brummie bacon cakes
Also known as Brummie Breakfast Cakes, the dough is similar to a savoury scone (although without any egg), but the additions of tomato ketchup and Worcestershire sauce make the distinction. Serve simply buttered, or as part of a cooked breakfast; they’re also good for picnics and pack-ups, or with soup
Makes: 8 wedges
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
281Kcal
Fat
15gr
Saturates
8gr
Carbs
26gr
Sugars
2gr
Fibre
1gr
Protein
10gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 7 rashers streaky bacon
- 250g plain flour, plus extra to dust
- 2 tsp baking powder
- 1⁄2 tsp fine sea salt
- 40g butter, diced, plus extra to serve
- 100g mature cheddar, grated
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 150ml milk, plus extra to brush
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Lay out the bacon on a baking tray and cook in the oven for about 15 minutes as it preheats, until crisp. Snip into small pieces with kitchen scissors.
- Sift the flour, baking powder and salt into a mixing bowl and add a few grindings of pepper, then rub in the butter until you have a crumb-like texture. Stir in three-quarters each of the bacon and the cheese. Whisk the tomato ketchup and Worcestershire sauce into the milk then stir this into the dry ingredients and bring together into a ball; it should be soft but not sticky.
- Dust a baking tray with flour. Turn the dough out and shape into an 18cm-diameter round. Brush with a little milk then scatter the reserved cheese and bacon on top. Use a large knife to cut the round into 8 wedges then pull them slightly apart to allow for even cooking.
- Bake for 20-25 minutes until golden brown and cooked through. Cool for 10-15 minutes before eating, split and buttered. Best on the day of baking, but leftovers can be warmed through to refresh them before eating.
