Ingredients
75g Butter
200g Courgettes (weighed after topping and tailing)
225g Self-raising Flour
¼ tsp. Salt
¼ tsp. Cayenne Pepper
½ tsp. Dry Mustard Powder
125g Extra Mature Cheddar
3 large Free-range Eggs
4 tbsp. Milk
Preparation and Cooking
Preheat the oven to 180C / 160C Fan / Gas 4.
Line a 2lb loaf tin with baking paper.
Melt the butter and leave to cool – don’t allow it to solidify.
Grate the courgettes and set aside.
Sift the flour, salt, cayenne and mustard powder into a bowl. Stir in the cheese.
Lightly beat the eggs, milk and melted butter together. Add to the flour along with the courgettes and stir until just evenly mixed.
Put the mixture in the loaf tin and level the top. Bake for 45 – 50 minutes or until the top springs back when lightly pressed. Cool on a wire rack.
(Thank you to Alison for the recipe).
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