Northumberland Bacon Cake

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 1lb plain flour
  • 8oz lard
  • 1 teaspoon baking powder
  • 8oz cold boiled streaky bacon

    Method

    Put the flour into a bowl and rub in the lard until the mixture is like fine breadcrumbs. Add the baking powder and mix well, and then add enough cold water to make a firm pastry. Roll the pastry out into a circle. Cut the bacon into thin slices and cover half the pastry completely. Fold over the other half of the pastry and roll it gently to exclude all air. Prick the pastry all over with a fork and pinch the edges together. Put on to a baking sheet and bake at 375°F, 190°C, gas mark 5, for forty minutes. This is a favourite mid-morning snack for hungry workers. The cold bacon was often used for breakfast and the remains made into a bacon cake.