Mum’s bacon sheet cake
” This is a family recipe as I used to eat it, with the exception of some added chives (sorry mum). !“
‘Shall I make a bacon sheet cake?’ Whenever my mother uttered those words, my brother and I perked up and started rolling up our sleeves. As soon as the plate hit the table we forgot everything and fought for the final few pieces. This is a family recipe as I used to eat it, with the exception of some added chives (sorry mum). We swapped out the oven and sheet for a BBQ and skillet. The onion chutney left over from another recipe proved to be a killer combo, so you can make that and ladle it over.
The ingredients:
(8 serves)
Bacon sheet cake
- 4 sheets puff pastry, 5 x 5 inches
- 1 slice of twice baked bread (rusk)
- 8 rashers of bacon
- 5 oz (150g) cheese, in slices
- 2 eggs
- 4 tbsp sour cream
- salt and freshly ground black pepper to taste
- 1 knife tip paprika
- 1 tbsp finely chopped chives
onion chutney
- 10 onions
- 1 tbsp olive oil
- 5 tbsp brown caster sugar
- 7 cloves garlic
- 10½ oz (300g) butter
- 10 cardamom pods, bruised
- 3 pieces star anise
- Salt and freshly ground black pepper to taste
Gear:
- Skillet
- BBQ with cover for indirect grilling
- Baking sheet
How to make:
Duration: prep. 10 minutes
Cooking about: ½ hour
For the chutney, peel and quarter the onions. Heat 1 tbsp of oil in a skillet and fry the onions on the cut edge until dark brown or blackened. Turn the heat to low and add the other ingredients. Cook until the onions have turned soft.
Prepare a BBQ for indirect grilling and heat until 200 °C (392 °F).
Cover the bottom and sides of a skillet with baking paper and divide the puff pastry over the bottom and sides, making sure to press on the overlapping edges. Use a fork to poke a few holes in the bottom.
Divide your twice baked bread over the puff pastry, this will catch most of the moisture and crisp up the bottom. Layer on the bacon and cheese.
Whisk the eggs and together with the sour cream, and season with salt, pepper, parika, and chives. Divide the mixture over the cheese.
Place your skillet on the BBQ grate and cover. Cook your sheet cake for about 30 minutes, until the puff pastry is crispy and the filling has turned golden brown.
Roll up your sleeves, serve your sheet cake with lukewarm onion chutney and don’t be afraid to use your elbows to keep the others at the table away while you devour piece after piece.
And there you have it: My mum’s bacon sheet cake is done! Enjoy your meal!!
