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Cheese and Marmite swirls


Makes: 8
timePrep time: 15 mins
timeTotal time:
Cheese and Marmite swirls
Recipe photograph by Dan Jones

Cheese and Marmite swirls


Makes: 8
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
247Kcal
Fat
13gr
Saturates
8gr
Carbs
22gr
Sugars
1gr
Fibre
1gr
Protein
9gr
Salt
1gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

  • 125g vegetarian mature cheddar, finely grated
  • 55g cold unsalted butter, diced
  • 225g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • ½ tsp mustard powder (or use 1 tsp made-up mustard)
  • ¼ tsp cayenne pepper
  • a good pinch of fine salt
  • 120ml milk, plus 1 tbsp to brush
  • 3 tsp Marmite
  • 25g Parmesan or vegetarian alternative, grated

Step by step

Get ahead
The cooled swirls can be frozen for up to 1 month. Defrost, then warm through before eating.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put 50g of the cheddar, and the butter, flour, baking powder, mustard, cayenne and salt in a food processor and pulse until it forms fine crumbs.
  2. Add the 120ml milk, process for a few seconds until the dough forms soft clumps, then tip onto a lightly floured work surface. Gather into a soft, not sticky, dough. (Or combine the cheese, butter and dry ingredients in a bowl and rub in the butter until the mixture forms fine crumbs, then stir in the milk.)
  3. Lightly dust the work surface with flour and roll out the dough to a rectangle about 18cm x 24cm. Using the back of a spoon, carefully spread on the Marmite (warm it briefly in the microwave first if it seems stiff). Mix the rest of the grated cheddar with the Parmesan and sprinkle most of it evenly over the dough. Roll up from one long side to make a fat sausage, then cut into 8 thick slices. Arrange them cut-side up on a lined baking tray and brush with milk. Sprinkle with the rest of the cheese and bake for 15-20 minutes until risen and golden brown. Allow to cool. Serve buttered, if you like.

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