Farmer’s Loaf

This is a Somerset recipe, made on the farms when milk and eggs were plentiful. It is unusual and delicious, whether served cold with a good mixed salad and mayonnaise, or hot with a hollandaise or tomato sauce.


  • 2 gammon slices, about 3 to 4 oz (90 to 120 g) each
  • ¾ stick (90 g) butter, softened but not melted
  • 2 cups (½ kg) cottage cheese
  • 2 teaspoons finely chopped parsley
  • ½ teaspoon finely chopped thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 eggs


Fry the gammon slices. Remove all the fat and rind, chop the gammon finely and allow to get quite cold.

Blend the butter and cheese in a blender or with a wooden spoon. Mix in the chopped gammon, the herbs and the seasoning. In a separate bowl, beat the eggs until they froth and then mix them, little by little, into the butter and cheese until the mixture is like a heavy cream.

Butter a 1 quart (9 dl) mould or pudding bowl and pour the mixture into it. Cover the mould with foil and then stand it in a baking tin containing about inches (3.5 cm) of hot water, and cook in the oven at 350°F (180°C, Gas Mark 4) for 1¼ hours. Test with a skewer to make sure it is set. It should turn out perfectly.