Blue Wensleydale & Celery Loaf

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Summary

This loaf is really quick and easy to make and a great alternative to bread.  Delicious served with winter soups or summer salads and can be served hot or cold, with or without butter.

If you’re not a blue cheese fan try a different cheese.  Sage Derby works well with fresh rosemary for a lovely herby flavour.

The loaf can be frozen and keeps well for several days if wrapped and stored in the fridge.

Variations
A handful of chopped walnuts can be added as well as or in place of celery.
Try substituting English mustard with either a wholegrain or a Thai style variety.  Most will work well.  Be adventurous! 

Prep Time:
20 mins


Cook Time:
35 to 40 mins

Ingredients

  • 100 g/4 oz self-raising wholemeal flour
  • 100 g/4 oz self raising flour
  • Half teaspoon baking powder
  • Half teaspoon mustard powder or 1 teaspoon made mustard
  • Half teaspoon salt
  • 50 g/2 oz butter
  • 125 g Blue Wensleydale cheese crumbled or grated
  • 2 celery sticks finely chopped
  • 1 large egg
  • 120 ml/4 fl oz milk
Blue Wensleydale & Celery Loaf

Method

  1. Grease a 900 ml/1.5 pt microwavable dish.
  2. Sift the flour, baking powder, salt and mustard powder (if using made mustard add later) into a bowl.
  3. Rub in the butter until mixture resembles fine breadcrumbs. Add the crumbled cheese & rub in.
  4. Beat together the egg & milk (& made mustard if using) & mix with dry ingredients.
  5. Spoon the mixture into the dish & level the top.
  6. Microwave on full power for 12 – 14 minutes. Allow to stand for about 10 minutes & then turn onto a wire rack to cool.
  7. *If you prefer to cook in a conventional oven spoon the mixture into a lined, greased 450g/1 lb loaf tin & bake in a pre heated oven at 190C, 375 F, gas 5 for about 1 hour. Cool as for microwaved loaf.