Brummie Bacon Cakes: This breakfast favourite is basically a cheese and bacon scone, which is served warm with lashings of butter.
Also known as Brummie Breakfast Cakes
and Bacon Breakfast Cakes
My recipe for Brummie Bacon Cakes is a classic recipe from the 19th century. This breakfast favourite is basically a cheese and bacon scone, which is served warm with lashings of butter.
If you live in Birmingham you can try them at B:Eats, a restaurant in Symphony Hall; here, Chef Lee Hollington is serving his grandad’s wartime recipe for Brummie Bacon Cakes.
Maurice, who was 96yrs old in June 2022, used to make these savoury cheese and bacon scones whilst serving as a chef during World War II and afterwards.
There are many recipes for these breakfast cakes, some include tomato ketchup and/or Worcestershire sauce, but the one that I have made in the past is simply flour, cheese, bacon, milk and butter.
I sometimes add an egg too, for a richer and moister bacon cake, but it’s up to you. Although, you will need an egg to glaze the tops of the scones.
Like all quick bread recipes (scone recipes) these are best eaten when freshly made, but they do heat up well in an oven if you want to enjoy them next day.
Most traditional recipes suggest you used diced streaky bacon, and I do use it when I have it. But, bacon lardons work equally well in this recipe.
Just a note for my overseas readers, a “Brummie” is somebody who comes from Birmingham in the Midlands of England, hence the name for these breakfast cakes.
I hope you enjoy this simple recipe if you make it, and please do let me know how you served them – they are fabulous when served as part of a full English breakfast! Karen
Culinary and Historical Notes
- Other Names:
- Brummie Bacon Cakes, also known as Brummie Breakfast Cakes, or Bacon Breakfast Cakes
- Chopped bacon and cheese mixed into a simple dough, formed into flat cakes and baked.
- Known from Newspaper reports at least since the 1920’s, and anecdotally back to the 1860’s.
- A wartime recipe uses mashed potato instead of flour.
- Credit: Foods of England
- Other Variations:
- BBC Brummie Bacon Cakes using tomato ketchup and Worcestershire sauce
More Traditional British Recipes
More Bacon Recipes
Pin me for Later Baking
Recipe for Brummie Bacon Cakes
- 225g SR flour, or plain flour with 2 teaspoons baking powder
- Pinch of salt
- 50g butter
- 115g grated Cheddar cheese
- 80g smoked lardons, or diced streaky bacon
- 150ml milk
- 1 egg, beaten to glaze
- Pre-heat oven to 200C/180C Fan/400F/Gas mark 6. Grease and/or line a large baking tray.
- Run the butter into the flour, add the salt and 3/4 of the grated cheese.
- Add the bacon and the enough milk to make a soft but not too sticky dough.
- Form into a large round, place onto the baking tray and cut the round into 8 wedges with a sharp knife.
- Brush the bacon cake with the beaten egg and then scatter the remaining grated cheese over the top.
- Bake in pre-heated oven for 20 to 25 minutes until well risen and golden brown.
- Serve warm, split and buttered.
Brummie Bacon Cakes, also known as Brummie Breakfast Cakes, or Bacon Breakfast Cakes
Chopped bacon and cheese mixed into a simple dough, formed into flat cakes and baked.
Known from Newspaper reports at least since the 1920's, and anecdotally back to the 1860's.
A wartime recipe uses mashed potato instead of flour.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 352Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 64mgSodium 470mgCarbohydrates 40gFiber 1gSugar 6gProtein 13g