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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
