Brummie bacon cakes

Contains pork – recipe is for non-Muslims only
These brunch cakes from Birmingham are similar to savoury scones, with cheese, tomato ketchup and Worcester sauce – perfect with eggs

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 395
  • fat 17g
  • saturates 9g
  • carbs 44g
  • sugars 4g
  • fibre 2g
  • protein 15g
  • salt 2.1g


  • 3 rashers streaky bacon (we used smoked)
  • 225g self-raising flour, plus extra for dusting
  • 25g butter, cold and cut into small pieces
  • 75g mature cheddar, grated
  • 150ml milk, plus 2 tbsp extra for glazing
  • 1 tbsp tomato ketchup
  • ½ tsp Worcestershire sauce


  1. Heat grill to high and grill the bacon for 10 mins, turning halfway, until crisp. Cool for a few mins. Meanwhile, heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. Sift the flour and ½ tsp salt into a bowl, add the butter, then rub in to the texture of fine breadcrumbs. Cut the bacon into small pieces and add to the bowl with a third of the cheese.

  2. Mix the milk, ketchup and Worcestershire sauce in a jug. Pour into the bacon mixture, stirring briefly, to make a soft dough. Flour the work surface, turn the dough onto it and shape into an 18cm round. Brush with milk, then cut into 8 wedges with a large knife.

  3. Arrange the wedges on the baking sheet and sprinkle with the remaining cheese. Bake for 20-30 mins or until risen and golden brown, and serve warm (or cool on a wire rack, and store in an airtight container). Warm the bacon cakes through in a low oven (140C/120C fan/gas 1) if you’ve made them in advance.

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