spring onion loaf BLT

Spring onion loaf BLT

  • makes 4
  • A little effort

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.



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

to serve

  • cooked bacon rashers
  • lettuce
  • tomatoes
  • mayonnaise


  • 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.

Nutritional Information

  • Kcals 1106
  • Fat 66.9g
  • Saturates 40.5g
  • Carbs 104.1g
  • Fibre 4.8g
  • Protein 19.5g
  • Salt 2.8g