This bread is perfect with a serving of baked beans and salad for a simple lunch, especially if it’s made in advance. Plenty of flavour from the marmite and cheese combination makes this soda bread a great choice for sharing. You can pull the sections apart and freeze them individually. Defrost in a microwave for a quick snack on a busy day.
- 300g self raising flour
- 1tsp baking powder
- Pinch of salt
- 1tsp sugar
- 80g butter
- 1 small courgette (150g)
- 1 egg
- 60ml of milk
- 2-3 tsp marmite
- 100g full fat cream cheese
- 150g mature cheese
Preheat oven 190°C/375°F/Gas Mark 5. Grease an 8 inch non-stick loose bottomed cake tin with butter.
Sieve the flour, baking powder and salt into a large mixing bowl.
Rub the butter into the flour until is resembles fine breadcrumbs. Add the sugar and grated courgette. Mix to combine. Add a beaten egg and then the milk gradually until it comes together as a dough. Roll out onto a floured surface into a rectangle roughly 40cm by 25cm.
Melt the marmite in a microwave on high for 10 seconds just to loosen. Spread thinly across the surface of the dough. Next take the cream cheese and spread on the top of the marmite leaving a 2cm space along 1 long edge. Sprinkle the grated cheese on top the cream cheese layer.
Now roll up like a Swiss roll. Keep it as tight as possible as you roll. Divide into 10 fairly equal slices across the roll to make spirals. Swiftly put them into the greased tin spiral side down. They will swell up and fill in the spaces in between each one so don’t worry about the gaps but do use all the spirals.
Bake in a preheated oven for 45 minutes or until golden brown, if you are using a fan assisted oven it may cook slightly quicker so check it after 35mins. Brush liberally with melted butter straight from the oven.
Remember don’t knead this kind of dough it just requires bringing together into a ball a soon as its stuck together. Roll it out to use straight away. Over working this dough diminishes its lightness.