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.
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!
- 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
- Grease a 900 ml/1.5 pt microwavable dish.
- Sift the flour, baking powder, salt and mustard powder (if using made mustard add later) into a bowl.
- Rub in the butter until mixture resembles fine breadcrumbs. Add the crumbled cheese & rub in.
- Beat together the egg & milk (& made mustard if using) & mix with dry ingredients.
- Spoon the mixture into the dish & level the top.
- Microwave on full power for 12 – 14 minutes. Allow to stand for about 10 minutes & then turn onto a wire rack to cool.
- *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.