Sweet Potato and Bacon Rosti

Crisp fronds of sweet potato giving way to a soft interior studded with smoky bacon bits make these Sweet Potato and Bacon Rosti the best brunch dish you’ll have this weekend.

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

It’s not all about the cakes round here. It mostly is, I’m not going to lie. However, this October I have been doing things a little bit differently. Even before I started making cakes for a living I struggled with my weight, I was always on this diet or that but I love food and I am greedy which is why I find it so hard to lose weight. In my twenties I had so much more restraint but it has always been a constant struggle. When I became gluten-free and started exercising properly with my personal trainer I lost a bunch of weight as I was eating the right food for my body and my little excesses here and there were cancelled out by lots of running or crossfit, whatever I was into at the time.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

However, for the past three years I have been finding the weight issue even more of a battle. I have had two children and have been snacking and carb loading to excess to counteract major sleep deprivation and utter exhaustion. Then of course I make and recipe develop gluten-free cakes for a living so there’s that.

Since having Beau I have been more mindful of taking more time for my fitness. I am lucky enough to attend a local Mum’s Rehab Fitness class which allows you to bring your children which has been a game changer and I can slowly feel myself getting stronger and my body is feeling less battered. Then this past month I have finally found the motivation to revisit my food choices and I have been going back to basics with a clean living Whole30 diet. I have done a few Whole30s before, my very first I documented on the blog four years ago, but this time round I am really enjoying it instead of finding it a chore. It feels good to exert some self control back into my everyday food intake and hopefully once my 30 days are up my sugar levels will be balanced enough that I won’t freefall back into bad habits.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

One of the meals I find the hardest to navigate though is breakfast. I basically have no time for it and eggs, which seem to be the staple of a lot of Whole30 breakfasts, are just not for me at all. So when I was calling on my insta crowd for some inspiration, one lovely member suggested I look to an old recipe of mine. I wrote about these Sweet Potato and Bacon Rosti in my first Whole30 back in 2014. I made them constantly for a time, they were really popular with readers and then I…just…forgot about them. The recipe has been languishing in my archives waiting for its time to shine once more.

I have re-discovered these Sweet Potato and Bacon Rosti with a vengeance this past week and made a huge batch which I, and both children, have been devouring with abandon. Carefully restrained abandon on my part since I am trying not to overeat.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

You obviously don’t need to be on a Whole30 to enjoy these as they are so delicious!!! Grated sweet potato and onion brought together with eggs and coconut flour with crispy bacon bits within. The crisp little edges are really where it’s at, shallow fried to perfection in ghee. If you aren’t doing the Whole30 you might choose to not bother with ghee, but I’ve come to really enjoy the taste of it these past few weeks and it’s an excellent cooking fat due to its higher burning point. I’d heartily recommend you give ghee a go.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

I have been eating my Sweet Potato and Bacon Rosti with a bit of blanched kale and dipped into a quick green tahini sauce. Yup, I do breakfast time a bit weird around here, but it really works for me. My breakfast and brunch game has been completely revitalised with these crisp little nuggets and I’ll absolutely make sure that when my Whole30 is up this time they will continue to be on my breakfast time rotation. Although to restrict these rosti to breakfast or brunch would be a grave error. I can tell you right now you’ll be wanting to make them for lunch and dinner as well. I’m here to tell you that you can! Have at it! Go wild!

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

Since I can’t leave well enough alone I have also tweaked the recipe a little bit from its original incarnation to make it a little bit easier and steamlined the ingredients and method a little more.

I urge you to give these Sweet Potato and Bacon Rostis a try, they are so easy and delicious. If you do make these Sweet Potato and Bacon Rostis then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

p.s. sorry about two sweet potato recipes in a roll, I’m obviously in the zone!

Sweet Potato and Bacon Rosti

These crisp and easy Sweet Potato and Bacon Rosti are perfect for your weekend brunch.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: British
Servings: 8 rostis
Calories: 166kcal

Ingredients

  • 6 rashers smoked streaky bacon
  • 2 sweet potatoes about 500g total
  • 1 onion
  • 30 g coconut flour
  • 2 eggs lightly beaten
  • salt and pepper
  • 2-3 tablespoons ghee or coconut oil

Instructions

  • First place the bacon rashers under the grill.
  • Whilst the bacon is grilling you can peel and grate the sweet potatoes and the onion.
  • Add the coconut flour and eggs to the sweet potato and onion shreds.
  • When the bacon is ready cut it into small pieces and add that to the sweet potato mixture, mixing in it is dispersed evenly.
  • Mix in very well with your hands squeezing so it all binds together.
  • Heat a tablespoon of ghee on a low-medium heat in a large frying pan.
  • Scoop up half a handful of the rosti mixture and squeeze into a ball with your hands. Drop into the frying pan and flatten slightly into a circle. Repeat so you cook a few rostis at a time. You will probably need to cook the rostis in batches of 4 depending on how big your saucepan is.
  • Fry on a gentle heat for about 4 minutes until the bottom of the rostis are lightly golden. Then flip over with a spatula and fry on the other side for another 3 minutes until also lightly golden. Remove and place onto kitchen paper to remove the excess grease then serve or keep warm in the oven until they are all ready.

Notes

*for speed I have also used 1 teaspoon onion granules in the past and they have worked brilliantly.
*I have also used almond flour in place of coconut flour and it's worked well too.

Nutrition

Calories: 166kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 151mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4670IU | Vitamin C: 1.8mg | Calcium: 19mg | Iron: 0.6mg

SHOP THE RECIPE

I have been using this Ghee Easy Organic Ghee, 850 g in my Whole30. Actually I always found that replacing butter with ghee one of the sticking points in previous Whole30s but this time round I’m loving it and will definitely continue to cook with ghee after the 30 days are up.

One of my very favourite saucepans is my cast iron skillet pan and it is what I use for these Sweet Potato and Bacon Rosti. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it mostly for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Pumpkin Pancakes with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Happiness Bread

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Grain-Free Coconut and Chia Porridge

overhead shot of Grain-Free Coconut Chia Porridge in a bowl

 

Devils on Horseback

Hot and Smoky Devils on Horseback
So this week I finalised my Christmas menu for what I’m going to be cooking for all the family when they arrive from Christmas Eve onwards. It wasn’t that hard to be honest, as I took the menu I made for last Christmas and merely changed the header from Christmas 2013 to Christmas 2014. Gone are the days of festive experimentation, that is now what my blog is for.

Hot and Smoky Devils on Horseback

Like any family, mine is picky and I have to cater across the board. Some don’t like smoked salmon, some can’t imagine Christmas without it. For those that hate the sight of Christmas Pudding, not to fear, there is trifle on hand. Then of course I have the usual brussel sprout debate, shall I bother with them when only a couple of people eat them? There is no question, unless I want sulks over the lunch table. A couple of years ago I broke from tradition and made a Ham Hock and Chicken Pie on Christmas Eve instead of the usual Honey Glazed Ham and there were definite murmours of discontent despite the pie being one of the best things that has come out of my kitchen. Lo and behold when I visited a certain member of my family over New Year a Baked Christmas Ham was presented for supper. The hint was duly noted.

Hot and Smoky Devils on Horseback

I don’t know how it came to pass that Devils on Horseback have to make an appearance by about 11am on Christmas morning just after we have finished opening our presents, especially since we’ve been stuffing ourselves with bacon rolls all morning. But then, there is always room for more bacon. I hate to admit it but I was getting a little tired of them each year so this time round I have jazzed them up a bit and I have to say that it has reinvigorated my love for them. They were missing a bit of oomph for me so I have mixed in some hot and smoky chipotle in adobo with a generous amount of citrusy marmalade and spread it on the bacon rashers before rolling them up with the prunes. Now, they have bite, a Chrismas kick with the marmalade and to finish it off I have given them a glaze of marmalade after they emerge from the grill to avoid the bacon going dry if they are going to be sat on a plate for a bit. Not that they will as they are usually wolfed down within seconds.

Hot and Smoky Devils on Horseback

Hot and Smoky Devils on Horseback

Just make sure you use good bacon and freshly opened sticky prunes.

The Devils on Horseback go down well with everyone, except of course for Mum who balks at the idea of sweet and savoury things together and wouldn’t touch them with a bargepole. Oh well, you can’t please everyone.

Hot and Smoky Devils on Horseback

Devils on Horseback

Easy Devils on Horseback are given a sweet hot and smoky twist.
Prep Time10 mins
Cook Time10 mins
Course: Appetiser
Cuisine: British
Servings: 24 servings
Calories: 77kcal

Ingredients

  • 90 g marmalade
  • 1 tablespoon chipotle in adobo
  • 200 g stoned prunes about 24
  • 12 rashers smoked streaky bacon halved widthways

Instructions

  • Turn the grill onto its highest setting.
  • Mash up 60g of the marmalade with the chipotle until evenly mixed.
  • Spread about ½ teaspoon of the marmalade and chipotle mixture on one side of the bacon rasher.
  • Place a prune at one end of the bacon rasher and roll up, securing with a cocktail stick.
  • Repeat with the rest of the ingredients.
  • Place the devils underneath the grill and cook for 3-4 minutes each side.
  • Meanwhile melt the remaining 30g of marmalade in a small saucepan until runny.
  • Once the devils are ready, remove them from the grill and brush with the marmalade to glaze.
  • Serve immediately.

Nutrition

Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 82mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.2mg

Wensleydale and Bacon Ale Jam Scones

Wensleydale and Bacon Ale Jam Scones
When I think of Wensleydale cheese I think of Wallace and Gromit and it’s not long before I’m thinking of Wensleydale that my unique Yorkshire accent is produced for all and sundry to enjoy.  I love a good accent and take great pride in butchering every one I attempt.

Wensleydale and Bacon Ale Jam Scones | Stroud Green Larder

If you are not terribly familiar with Wensleydale it might be because you live in Stroud Green, it took me an absolute age to track down some of this wonderfully traditional British cheese that wasn’t contaminated with cranberries or apricots.  This is such a delicate summery cheese that it’s a shame it only comes into full force at Christmas as a novelty item on the cheeseboard.

Wensleydale and Bacon Ale Jam Scones | Stroud Green Larder

I was on the Wensleydale hunt particularly for this delicious scone recipe which I made for our last WI meeting.  We had thrown open our doors to the public for all and sundry to come and listen to author Gillian Tindall give a talk on our local historical building, Stapleton Hall, and we took pride in our WI reputation by providing homemade cakes and bakes for everyone to enjoy.

Wensleydale and Bacon Ale Jam Scones | Stroud Green Larder

I will often take a punnet of scones to a potluck or a picnic as they transport excellently and if you stuff enough cheese into them they will always be better received than a sweaty cheese sandwich.  However, I wanted to add a bit of something extra this time round and bake the jam into the scone, which would certainly save room in the picnic basket.  If you have any bacon jam in the fridge, as you absolutely must if you have learnt anything from food bloggers over the last few years, then do use that, or have a go at my new bacon jam recipe which I posted yesterday.  I will confess now that I made the bacon jam especially for these scones.  I wanted a very British scone where the ale in the jam could pair delightfully with the Wensleydale baked into the dough.

Wensleydale and Bacon Ale Jam Scones | Stroud Green Larder

The only way to eat a savoury scone is to crack it open at the middle, pulling the warmed dough apart and liberally spreading with whipped butter.  As I say, to eat at a picnic is an absolute joy but to eat at home is a luxury as then you can warm your scones up lightly in the oven so the steam rushes out when you break it open and the butter melts with abandon.

Wensleydale and Bacon Ale Jam Scones | Stroud Green Larder

Wensleydale, and Bacon Ale Jam Scones
Makes about 18 scones

550g strong bread flour, plus a little extra for rolling out
80g unsalted butter, at room temperature
225g Wensleydale Cheese
Black Pepper
1 tbsp + 1 tsp baking powder
2 eggs, lightly beaten
125g Bacon Ale Jam
200ml milk
1 free-range egg, beaten, for the egg wash

  1. Pre-heat the oven to 220°C and line two large baking trays with baking parchment.
  2. Tip 500g of the flour into a large mixing bowl along with the butter then rub them together with your fingertips until they resemble breadcrumbs.
  3. Crumble up the Wensleydale into the bowl with the black pepper. Rub the larger lumps of cheese in a little bit into the flour.
  4. Then add the baking powder, mixing in well.
  5. Pour in the beaten eggs and turn it into the mixture with a wooden spoon until completely incorporated.
  6. Then add in the bacon jam and the other 50g of the flour. Use the flour as a carrier for the fat in the bacon jam and rub into the other ingredients.
  7. Once the bacon jam is evenly dispersed, pour the milk in carefully, stirring in with a wooden spoon. The mixture will become quite wet.
  8. Tip the mixture onto a floured surface and pat the mixture together, if the dough is still too wet add in a little more flour, folding and turning the dough until the flour is incorporated. You want to work this dough as little as possible.
  9. Once the dough is dry enough to work with then roll out to 1 inch thickness and cut out circles using a 68mm round pastry cutter.
  10. Place the scones on the baking trays, then brush with the egg wash.
  11. Bake the scones in the oven for 12-15 minutes until risen and golden.
  12. Serve with plenty of whipped butter.

Bacon Jam

A gorgeously rich sweet salty and sticky Bacon Jam which can turn any meal into a masterpiece. Made with British ale, mustard powder and spices for a uniquely flavoured jam.

Bacon and Ale JamThis Bacon Jam is a little bit different from the ones I’ve made in the past as it’s been slightly Britished up. It has still the same sweet salty smoky vibe from any Bacon Jam you know and love but this time round though I wanted to celebrate the kind of lovely local ingredients which we have on our doorstep. The London ale which we are drinking an abundance of at the moment whilst relaxing in the garden and the local honey I just picked up from the farmer’s market.  Imbued with these comforting and familiar ingredients, spiced lightly with mace and ginger and the subtle heat of English mustard, the jam works wonderfully.  It is a natural accompaniment to cheese and crackers and a good British scone.

Is Bacon Jam sweet?

Yes and no. It is sweet as it is made with sugar and honey but that is balanced out by the apple cider vinegar and the savouriness of the bacon. Think along the lines of a chutney. It’s both sweet and savoury. But unlike chutneys Bacon Jam is excellent in both desserts and as an ingredient in a main meal.

Bacon and Ale Jam | Stroud Green Larder

How to make Bacon Jam

This is an easy recipe which aside from caramelising the bacon and onions at the beginning is mostly hands off and yields amazing results.

  1. Cook the bacon in a saucepan until crisp then remove.
  2. Gently cook diced onions in the same saucepan for 20 minutes until caramelised.
  3. De-glaze with vinegar.
  4. Add the bacon back in as well as the garlic, sugar, honey, worcestershire sauce and spices.
  5. Cook on low for 45 minutes until thick, reduced and sticky.
  6. Store in a sterilised jar for up to 2 weeks in the fridge.

Uses for Bacon Jam

  • Slathered into a cheese toastie
  • Bacon Jam Brownies
  • Bacon Jam on hotly buttered crumpets
  • Use as a condiment in sauces, dips and dressings
  • A few tablespoons in a bolognaise sauce
  • Mix with pasta for a glorious main meal
  • PB and Bacon Jam sandwich
  • Wensleydale and Bacon Jam Scones

How long does Bacon Jam last?

Bacon jam is supposed to keep for about 2 weeks in the fridge but I have found that it lasts much longer, that is if you can resist.

Bacon and Ale Jam | Stroud Green Larder

If you like this Bacon Jam recipe then have you tried Bacon Salt? It’s practically a necessity for your kitchen.

If you make this Bacon Jam Recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Bacon Jam

A gorgeously rich sweet salty and sticky bacon jam which can turn any meal into a masterpiece. Made with British ale, mustard powder and spices for a uniquely flavoured jam.
Prep Time10 mins
Cook Time1 hr 10 mins
Course: Condiment
Cuisine: British
Servings: 10
Calories: 168kcal

Ingredients

  • 300 g smoked streaky bacon diced
  • 1 onion peeled and diced
  • 3 cloves garlic peeled and crushed
  • 60 ml apple cider vinegar
  • 60 g soft brown sugar
  • 1 tablespoon honey
  • 125 ml gluten-free ale
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 teaspoon mustard powder
  • teaspoon ground ginger
  • ¼ teaspoon ground mace

Instructions

  • Heat a large saucepan. Place the bacon in the pan and cook on a medium heat until the bacon really crisps up, stirring all the while to keep it from sticking. Remove from the heat and set aside.
  • Add the onion to the pan and cook on a very low heat. After 5 minutes add the garlic then continue cooking until the onion begins to caramelise, it should take around 20 minutes.
  • Pour in the vinegar to deglaze the pan.
  • Add the bacon back in, as well as the sugar, honey, ale, Worcestershire sauce, mustard powder, ginger, mace and some black pepper.
  • The heat should be on the very lowest setting and cook for about 45 minutes to 1 hour until reduced to a thick and sticky jam.
  • When it’s ready, turn off the heat and pour into a sterilised jar. Keep the jam in the fridge ready for whenever you need it.

Notes

  • If you can't find gluten-free worcestershire sauce then you can substitute for 1/2 teaspoon fish sauce.
  • To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
  • Bacon Jam keeps for about 2 weeks in the fridge.

Nutrition

Calories: 168kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 96mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 1.1mg | Calcium: 11mg | Iron: 0.2mg

Bacon Salt

Try Bacon Salt on anything and everything. From sprinkling on chips to whisking into salad dressings and even adding to your margarita salt rim. It just makes everything taste better.

Bacon Salt is the ultimate condiment which can be sprinkled on anything and everything

Bacon is brilliant and salt is marvellous so this recipe was always going to be a winning combination. I first had bacon salt a couple of months ago dredged onto my fries at Foxlow. It just made complete sense, adding a delightfully savoury saltiness. I have been meaning to have a go at it ever since and quite frankly since it was so easy I don’t know what took me so long.

Bacon Salt is the ultimate condiment which can be sprinkled on anything and everything

I just can’t see how I can go back to ordinary salt. At the moment every meal I have is being improved by adding a smidge of bacon salt. This special umami dust is the magic ingredient sprinkled over my buttered popcorn as I’m settling down to watch True Detective on a Saturday night. My sweet potato wedges are heartily pepped up as bacon salt makes them the key feature of the meal instead of a lowly accompaniment and my lunchtime chicken and avocado salads are taken to another dimension, adding a curiously divine depth to the proceedings. A few nights ago, making a marinara sauce for my pasta I reached for the bacon salt instead when I was seasoning which completely transformed a plain jane dinner into blissful reflection.

Maldon Sea Salt

Raw bacon on a roasting dish

Roasted bacon sizzling in a pan

Bacon resting on kitchen paper

Crumbled bacon in a food processor

Crumbled bacon and sea salt in a food processor

Bacon salt in a food processor

You can keep your bacon salt in the fridge for as long as you see fit. The proper advice is to eat within a week but since salt is a preservative then I find the bacon salt lasts a lot longer. I tend to use a whole batch within 2-3 weeks so it never gets to the point where I think to throw it away.

Bacon Salt is the ultimate condiment which can be sprinkled on anything and everything

You can grill your bacon for this recipe which takes half as long as the roasting time given below and if I’m pressed for time then this is a fine option. However, it is nice to roast the bacon as the roasting dish hangs onto the bacon fat which renders off the meat. This bacon fat is a real added bonus to the recipe. I scrape the fat into a jar to keep in the fridge and if you do this every time you bake or fry bacon then you will build up a little store. Now that we all know that fat isn’t the big scary health risk that we all once thought we can embrace the flavour that bacon fat gives to our cooking without repercussions. Have you tried bacon fat instead of butter when frying steaks or pancakes or as a base to your roux? It’s how I do it in my weird little bacon obsessed world. And then I cement matters by sprinkling bacon salt over the top.

Bacon Salt is the ultimate condiment which can be sprinkled on anything and everything

Bacon Salt

From sprinkling on your chips to adding to your salad dressings and even adding to your margarita salt rim, bacon salt just makes everything taste better.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Condiment
Cuisine: British
Servings: 50 servings
Calories: 11kcal

Ingredients

  • 6 rashers smoked streaky bacon
  • 135 g maldon sea salt
  • ¾ teaspoon ground white pepper

Instructions

  • Place the bacon rashers on a baking tray and then into an oven, pre-heated to 180°C.
  • Bake for 20-25 minutes until just starting to turn crisp.
  • Remove from the oven and place the bacon rashers on some kitchen paper to dry.
  • Once cooled, place the bacon in a food processor. Whizz up until the rashers have crumbled into tiny shards.
  • Pour in the salt and the pepper and continue processing together until the bacon pieces are tasty meaty dots running through the salt.

Notes

Adapted from thewannabechef.net

Nutrition

Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1064mg | Potassium: 5mg | Fiber: 1g | Calcium: 1mg

SHOP THE RECIPE

The salt that I love to use for this recipe is Maldon Sea Salt Flakes, 250g. The flakes are beautifully delicate and give a wonderful subtle taste.

The other product I would recommend which I used in this recipe is my Magimix 4200XL Food Processor – Satin which I have easily had over ten years. It’s an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often (almost everyday) in my kitchen.

Some of the links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

Caramelised Bacon and Marmalade Muffins

Caramelised Bacon and Marmalade Muffins

I’m a big fan of bacon sandwiches.  Yeah yeah sure, everyone loves bacon, gimme something new.  When I was travelling around Ghana for a few months back in my early twenties it was bacon sandwiches that I would talk about long into the night with my fellow travellers.  Whilst they were missing family, beloved cats, hot showers, I was boring them all senseless with the lyricism of big slabs of white farmhouse slathered with butter, a mound of crisp bacon and a squeeze of the sweet red stuff.  When I got back to the UK I headed straight for the airport lounge and had the crappiest bacon sandwich of my life.  Well, it probably was crappy, with floppy bread, microwaved watery bacon and non branded saccharine ketchup but at the time it tasted like home.

caramelised bacon and marmalade muffins4

My taste in bacon sandwiches has changed a bit these days.  I don’t consider it a crime if I don’t include Heinz ketchup, instead I like to mix up my bacon accompaniments.  I like to live on the knife edge of condiments.

All of this preamble is a roundabout way of saying I had a pot of last year’s marmalade lounging on my kitchen counter when I made my bacon sandwich this weekend.  I barely thought about it before I was digging deep into the sticky amber and heaping teaspoons of it on top of my bacon.

caramelised Bacon and marmalade muffins3

It worked pretty damn well.  Bacon as a baking ingredient is no new concept anymore.  I jumped on the bandwagon long ago, see here for my Bacon Jam recipe.  So it was not much of a stretch from eating my bacon and marmalade sandwich to diving into these muffins.  They are just perfect for breakfast, sweet and fluffy with a salty kick from the bacon.  The great thing about muffin batter as well is that it can sit happily in the fridge overnight so feel free to get it all ready the night before then bake first thing.  There really is nothing better than a muffin fresh from the oven.

caramelised Bacon and marmalade muffins2

Caramelised Bacon and Marmalade Muffins

makes about 12

200g smoked streaky bacon
1½ tbsp light soft brown sugar
175g unsalted butter, at room temperature
200g light soft brown sugar
525g plain flour
1 tbsp baking powder
160g marmalade
300ml whole milk
2 eggs, lightly beaten
1 tsp vanilla extract
2 tbsp marmalade for glazing

  1. Place the bacon on a single layer on a baking sheet and sprinkle with the brown sugar. Bake at 180°C for 20-30mins until the bacon is glistening, golden and slightly crisp. Remove from the baking sheet and set aside to cool. Once cool roughly chop the bacon.
  2. Cream the butter with the sugar for a couple of minutes until pale and smooth. Add the plain flour and baking powder and mix together until combined.
  3. In a separate bowl mix the marmalade, milk, eggs and vanilla until incorporated.
  4. Pour the liquid ingredients into the dry, along with the bacon and mix quickly until they are all just combined. Don’t worry if the batter is lumpy or even if there is a bit of flour showing. It’s important not to over mix.
  5. Divide into muffin cases, filling the batter right to the top and bake for 20-25 mins.
  6. Warm the marmalade for the glaze in a saucepan for a couple of minutes then brush over the muffins as soon as they are removed from the oven.