Olive Magazine
spring onion loaf BLT

Spring onion loaf BLT

Published: February 23, 2015 at 10:34 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Makes 4

Everyone loves a classic trio of bacon, lettuce and tomato in a sandwich, but this takes it to the next level. Making your own spring onion loaf is easy but makes all the difference.

Nutrition:
NutrientUnit
kcal1106
fat66.9g
saturates40.5g
carbs104.1g
fibre4.8g
protein19.5g
salt2.8g
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Ingredients

  • 200g spring onions, trimmed and finely sliced
  • 300g butter, plus a little for the tin
  • 480ml buttermilk
  • 260g self-raising flour
  • 240g polenta
  • 2 tsp baking powder
  • 4 tsp golden caster sugar
  • 2 eggs

to serve

  • cooked bacon rashers
  • lettuce
  • tomatoes
  • mayonnaise

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Fry the spring onions in a knob of butter for 2 minutes until they are soft, but not brown. Add the rest of the butter and the buttermilk to the pan, and heat the lot until the butter melts. (It might look split, but don’t worry.)

  • STEP 2

    Mix the flour, polenta, baking powder and sugar in a bowl. Add the eggs and buttermilk mixture, stir everything together and season.

  • STEP 3

    Butter a 900g loaf tin and line it with baking paper, pour in the mixture and bake for 45 minutes, or until a skewer poked into the middle comes out clean. Cool to just warm before lifting the loaf out of the tin.

  • STEP 4

    Slice the loaf and lightly toast it before making it into BLTs (leaving them open-face if you prefer) with the bacon, lettuce, tomato and mayo.

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