Serves: 1 Loaf
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

75 g Stork margarine
225 g self-raising flour
1 tablespoon oil, to fry onions
1 teaspoon baking powder
1 teaspoon English mustard powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon Cayenne pepper
100 g mature cheddar cheese (grated)
2 large onions, chopped
Handful of fresh parsley, chopped
1 large free-range egg (beaten with 120 mls milk)


  1. Fry onions until soft, caramelised and golden brown. Set aside to cool until required.
  2. Add the baking powder, mustard powder, Cayenne pepper, salt and pepper to the flour and mix well. Rub in the margarine until it resembles breadcrumbs.
  3. Add the grated cheese and cooked onions and parsley then pour in the egg and milk mixture.
  4. Beat with a wooden spoon until well mixed and then spoon mixture into a prepared loaf tin that has been buttered and lined.
  5. Bake in pre-heated oven 190 ◦C for 40 to 45 minutes.
  6. Remove from the oven and leave in the tin for 5 minutes before turning out to cool on a wire rack,
  7. Serve sliced with butter.