CURRIED BACON AND CHEESE BREAD

500 ml cake flour

15 ml baking powder

2.5 ml salt

5 ml sugar

7.5 ml curry powder

2 cloves of garlic, crushed

250 g rindless bacon, fried and coarsely chopped

250 ml cheddar cheese, grated

250 ml cooked or canned corn kernels

125 ml spring onions, chopped

250 ml buttermilk

15 ml chutney

3 eggs

• Combine the dry ingredients with the bacon, cheese, corn kernels and spring onions in a mixing bowl and add the buttermilk, chutney and eggs. Stir until evenly blended.

• Grease a medium-sized loaf tin well and spoon the batter into it. Smooth the top.

• Bake at 180°C for about 40–50 minutes or until golden brown and thoroughly baked when tested.

• Turn out, allow to cool for a few minutes, and serve warm or let cool completely and serve cold.

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