Brummie bacon cakes are quick and easy to make and loaded with flavour. Reminiscent of a savoury cake or eggless cheese and bacon scones, they make an ideal snack or go well alongside plenty of breakfast, brunch and dinner dishes.
Try them with some tomato, carrot & courgette soup or dunk them into some grey peas and bacon.
Jump to:
Brummie bacon cakes are my latest addition to my growing collection of recipes originating from the East and West Midlands. They’re quick and easy to make, hearty and a fine example of a regional recipe that is worthy of its place in history.
Of course, they’re rather tasty too. Try serving them for breakfast or brunch, especially if you are looking for ways to serve a traditional English breakfast with a twist.
On the subject of the West Midlands, take a look at my recipe for lamb balti (aka Birmingham balti). It’s a little effort but well worth it.
What are Brummie bacon cakes?
When I told my family to expect Brummie bacon cakes for lunch and tried to explain what they were two thoughts came to my mind:
- Are they eggless scones?
- Are they a form of savoury cake?
The answer to both questions is yes. They are, in fact, rather like a cheese and bacon scone, but made without egg. And yes, they could easily be classed as a savoury cake or even a savoury quick bread for that matter.
Brummie bacon cakes originate from Birmingham, in the West Midlands – hence their name. For those of you not from the UK, a Brummie is someone who comes from Birmingham.
These bacon cakes do have 2 special ingredients – tomato ketchup and Worcestershire sauce. You’d be hard pushed to find either of those in a typical savoury scone recipe. Trust me though, these unusual additions enhance the base flavour of the cheese and bacon scones remarkably well and give them a lovely colour into the bargain.
This savoury cake has definitely been around since at least the 1920s, but quite possibly since the late 19th century. They also go by the name Brummie breakfast cakes or bacon breakfast cakes.
The exact history of this Birmingham recipe is a bit of a mystery though, so if any readers have more insight please do fill me in – I’d love to hear from you (I’m a closet history geek).
Ingredients notes
There are a number of star ingredients in these Brummie bacon cakes. I’m going to start with the Worcestershire sauce since this product has its roots firmly planted on West Midlands soil too.
Worcestershire sauce is a fermented condiment with a distinctively sweet, sour and mildly spicy taste. It was first produced in Worcester in 1837. Although the exact recipe is a closely guarded secret, ingredients definitely include vinegar, molasses, anchovies and spices.
A little goes a long way when it comes to using this sauce in recipes, but Worcestershire sauce is not to be excluded from these savoury cakes. And if you can’t lay your hands on a bottle try making this substitute – it’s better than missing out altogether.
Tomato ketchup is another ingredient that is not commonly found in baking recipes. But the addition in these cheese and bacon scones really does make the difference. Again, it’s used relatively sparingly but definitely adds bite and interest to the final taste of these cakes.
Use a good strong cheddar cheese to get a punchy flavour throughout these bacon cakes.
Streaky bacon, fried until crispy, is the ideal choice of meat here. Unsmoked is preferable but you could get away with using smoked if that’s what is available.
Step by step instructions
- Fry the bacon until crispy then set aside on kitchen towel to cool.
- Mix the Worcestershire sauce and tomato ketchup into the milk using a small handheld whisk.
- Sieve the flour, baking powder and salt into a bowl then rub in the butter using your fingertips.
- Add the bacon (chop finely first) and half of the cheese to the flour mixture and stir.
- Pour in the liquid and mix using a blunt knife until a dough forms.
- Tip onto a lightly floured worktop and roll out into a circle approximately 18cm in diameter.
- Brush the top with a little milk, scatter the remaining cheese on top and cut into 8 triangles.
- Lay onto a baking sheet and cook for 20-25 minutes until golden.
- Let cool for 15 minutes then serve warm.
Expert tips
Top Tip: eat your Brummie bacon cakes as soon as possible and within 24 hours. These eggless scones don’t stay fresh for long.
- Turn the bacon halfway through cooking to ensure it’s crispy on both sides.
- Don’t leave out the additional ingredients – Worcestershire sauce and tomato ketchup – they make these savoury cakes unique and truly regional.
- Work the dough until it only just comes together and no more. Certainly never knead the dough – it needs handling as little as possible.
- On that note, treat it gently when rolling out too. Don’t get heavy handed.
- Glaze with milk on the top only. Letting glaze drip down the sides can inhibit their ability to rise.
- Use a large sharp chopping (not serated) knife to cut the dough into triangles
- Lay the pieces of dough in a circular shape on the baking parchment, only just separated out. The closeness will ensure that each cake rises upwards rather than spreading out.
Frequently asked questions
These eggless scones can be made gluten-free. Use your favourite gluten-free equivalent plain flour that you know typically works well for scones. And if you need guidance on what might be the best gluten-free flour to purchase or make, take a look at this guide.
Good news, Brummie bacon cakes can be reheated. Simply pop them into a low oven (120C/ 240F/ GM ½ for around 10 minutes, then serve straight away.
Yes, they can. Just let cool completely, before wrapping and placing in the freezer for up to 1 month. Let defrost fully before reheating and serving.
Serving suggestions
These Brummie bacon cakes are delicious with breakfast or brunch alongside the usual breakfast items such as eggs, sausages and grilled tomatoes. However, they are also great served plenty of other ways too:
- Soup – try them with a tasty rich tomato soup.
- Chilli – meaty or veggie, these savoury cakes make a great alternative to rice or regular bread.
- With eggs in purgatory (the Italian version of shakshuka).
- On a ploughman’s.
- In lunch boxes – serve buttered with wedges of cheese and some cherry tomatoes alongside.
- As part of the savoury selection of an afternoon tea.
However you serve them, these savoury cakes are best eaten slightly warm, split open and smothered in butter. Sigh…
Variations
Fancy ringing the changes to these cheese and bacon scones? Try the following ideas:
- Swap the cheddar cheese for blue stilton.
- Add in 2 finely sliced spring onions (scallions).
- Or some chives – 1-2 tablespoons should be oodles.
- Sun-dried tomatoes add intense and juicy flavour. Drain several from the preserving oil, blot on kitchen towel and chop finely.
- Add a little heat by mixing in some finely diced red chilli or a couple of dashes of Tabasco sauce.
More regional recipes to try out
If you have tried this recipe for Brummie bacon cakes, please give it a rating or comment. I love to hear how you get along with my creations.
Before you go, why not sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or stay in touch on Facebook, Instagram and Pinterest.
📖 Recipe
Brummie Bacon Cakes
Ingredients
- 60 g Streaky bacon Preferably unsmoked
- 225 g Plain flour (all-purpose)
- 2 teaspoons Baking powder
- 30 g Butter
- 75 g Cheddar cheese Strong, coarsely grated
- 150 ml Whole milk (full-fat)
- 1 tablespoon Tomato ketchup
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 200C/ 400F/ GM 6.
- Fry the bacon until crispy, turning it over to cook both sides. Only add a small amount of oil to the pan if absolutely necessary. Once cooked, set aside on kitchen towel to cool.
- Mix the Worcestershire sauce and tomato ketchup into the milk using a small handheld whisk. Mix until no lumps of ketchup remain.
- Sieve the flour, baking powder and salt into a bowl then rub in the butter using your fingertips until no lumps remain.
- Finely chop the bacon (use kitchen scissors) and add to the flour mixture along with half of the cheese. Stir until well distributed.
- Pour in the liquid and mix using a blunt knife until a dough forms. It should be soft, but not sticky. Add a little more milk if it looks too dry.
- Tip the dough onto a lightly floured worktop and roll out into a circle approximately 18-20cm in diameter.
- Brush the top with a little milk, scatter the remaining cheese on top and cut into 8 triangles using a large sharp kitchen knife (not serated).
- Arrange the triangles on a baking sheet lined with baking parchment. They should be just separated rather than touching or too far apart. Cook for 20-25 minutes until golden.
- Let cool for 15 minutes before serving warm with butter.
Notes
- Turn the bacon halfway through cooking to ensure it’s crispy on both sides.
- Don’t leave out the additional ingredients – Worcestershire sauce and tomato ketchup – they make these savoury cakes unique and truly regional.
- Work the dough until it only just comes together and no more. Certainly never knead the dough – it needs handling as little as possible.
- On that note, treat it gently when rolling out too. Don’t get heavy handed.
- Glaze with milk on the top only. Letting glaze drip down the sides can inhibit their ability to rise.
- Use a large sharp chopping (not serated) knife to cut the dough into triangles
- Lay the pieces of dough in a circular shape on the baking parchment, only just separated out. The closeness will ensure that each cake rises upwards rather than spreading out.
- Eat as soon as possible and within 24 hours to enjoy these eggless scones at their best.
- Make them gluten-free: use your favourite gluten-free equivalent plain flour that you know typically works well for scones.
Jasmine
These turned out very good. I made some tweaks, I used half whole wheat flour, added some pepper and cayenne, and a pinch of thyme. I do think 8 servings is optimistic, 6 was a much better size.
Very easy and tasty!
Jane Coupland
Hi Jasmine, I’m so pleased that you enjoyed them and I can’t blame you for wanting a slightly larger portion 😉
Guy Gratton
I made it with my home smoked gammon rather than bacon (just what I had in), but otherwise exactly as per the recipe. Worked beautifully, and much appreciated by the family.
Personally I thought “makes 8” made them a bit small, so I cut them into 6, each making one dinner portion accompanying corned beef hash.
Jane Saunders
Sounds like a tasty combination and I’m very glad you enjoyed them. Thanks for taking the time to let me know how you got on.
Carole
Hi Jane these look amazing but can’t use tomato ketchup so is there anything you could recommend please, was thanking tomato chutney? Thanks