2 cups (225 g) 8 oz self-raising flour
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg, beaten
120 ml (8 tbsp) milk
4 oz (100 g) streaky bacon, chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter
4 oz (100 g) Cheddar cheese, grated
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg, beaten
120 ml (8 tbsp) milk
4 oz (100 g) streaky bacon, chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter
4 oz (100 g) Cheddar cheese, grated
method
1. Place the flour and a pinch of salt in a mixing bowl and rub in the butter. Mix in the egg and 90 ml (6 tbsp) milk to make a soft dough.
2. Turn on to a floured work surface and knead lightly into a round. Dust with flour and mark into six sections. Place on a buttered baking tray. Bake in the oven at 230°C (450°F) mark 8 for 10 - 15 minutes, until well risen and golden brown.
3. To make the filling, fry the bacon lightly. Beat the butter, grated cheese, seasoning and remaining milk together to make a smooth spread. Mix in the cold bacon.
4. Split the bannock in half and fill with the cheese and bacon mixture. Eat hot or cold.
2. Turn on to a floured work surface and knead lightly into a round. Dust with flour and mark into six sections. Place on a buttered baking tray. Bake in the oven at 230°C (450°F) mark 8 for 10 - 15 minutes, until well risen and golden brown.
3. To make the filling, fry the bacon lightly. Beat the butter, grated cheese, seasoning and remaining milk together to make a smooth spread. Mix in the cold bacon.
4. Split the bannock in half and fill with the cheese and bacon mixture. Eat hot or cold.
serving amount
serves 6
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