Yield: 6 servings
|8 ounces||Self-raising flour|
|1 teaspoon||Dry mustard|
|\N \N||Shake each of salt & pepper|
|3 ounces||Margarine or cooking fat|
|3 ounces||Finely grated Cheddar cheese|
|2 tablespoons||Hot water|
|1 large||Egg; beaten to|
|5 tablespoons||Milk; (cold)|
An easy to make loaf with the texture of a cake. Slice it thickly and serve buttered with cold meats or egg dishes and whole tomatoes.
1. Grease a 1-pound loaf tin well and line base and sides with greaseproof paper.
2. Sift flour and mustard into bowl. Add a shake of salt and pepper.
3. Rub in margarine or cooking fat finely.
4. Add cheese and toss ingredients lightly together to mix.
5. Dissolve Marmite in the water, add to the dry ingredients with beaten egg and sufficient milk to form a fairly soft batter.
6. Transfer to prepared tin.
7. Bake in the centre of a moderately hot oven (375 F or Gas No. 5) for 45 to 55 minutes or until a wooden cocktail stick inserted into the centre comes out clean.
8. Turn out on a wire cooling rack and peel away paper.
9. Leave until cold before slicing and store any leftover loaf in an air-tight tin.
From: The Marmite Guide to better cooking - by Sonia Allison Copyright Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 10-14-94