One of the more popular pub lunches over here in the UK is the delicious Ploughman's Lunch. Generally comprised of a buttered crusty loaf, accompanied with Pickle (usually Branstons or a Chutney) slabs of cheddar cheese, and generally some salad leaves on the side, it has become somewhat of a cultural icon over here.
It is really rather good.
Cheese and crusty buttered bread . . . yummy.
Cheese and pickle . . . delicious
Cheese and crusty buttered bread and pickle together . . . scrumdiddlyumptious!!!
I thought I would go a bit further and combine all the tasty flavours in one delightful little muffin.
I was feeling rather inspired.
My pickle of choice . . . a tasty Apricot and Ginger chutney. These rock! (If I don't say so myself!)
*Ploughman's Muffins*
Makes 12
Printable Recipe
I just love ordering a ploughman's lunch when we go to the pub. A tasty hunk of good cheese, along with some chutney or pickle and salad leaves . . . simple and yet extremely delicious. Here is a tasty muffin that combines all the wonderful flavours of a ploughman's lunch into one scrumptious little parcel. Perfect for a packed lunch!
2 ounces butter, melted
1 large egg
250ml of milk
1 tsp English Mustard
3 TBS chutney or French mustard
( I like to use an apricot and ginger chutney)
6 ounces strong cheddar cheese, grated and divided
1 TBS baking powder
11 ounces plain flour
pinch salt
Pre-heat the oven to 190*C/375*F. Butter a 12 hole muffin tin very well. Set aside.
Combine the butter, egg, milk, mustard and chutney in a beaker. Sift the flour, baking powder and salt into a bowl. Stir in the 5 ounces of the cheese. Add the wet ingredients all at once. Combine only until just mixed. Spoon into the prepared muffin cups. Sprinkle the remaining ounce of cheese evenly over top. Bake for 15 to 20 minutes until well risen and firm. Leave in the pan to cool for several minutes before loosening and placing on a wire rack to finish cooling. Serve warm for a real taste treat. These are also very good cold for lunch.
What a wonderful idea! Going to have to make these for a girl's day out to the Farm Market ;0)
ReplyDeleteThese are just perfect, Marie...ideal with a soup or salad! I can't wait to try this recipe! Thank you :o) LOVE YA ((BIG HUGS))
ReplyDeleteNothing better than Ploughman's lunch;it's always a great and I can almost taste those muffins!
ReplyDeleteRita
Marie..they sound so good..thank you!
ReplyDeleteMarie, these muffins look georgeous and lovely!!so tasty, thanks by sharing! xoxoxoxo have a nice weekend dear and huggs !!!! gloria
ReplyDeleteOH MY GOSH.......... I CAN'T FIND PLOUGHMANS'S HERE IN THE STATES ! :( My mom loves it.
ReplyDeleteooo they look delicious! Perfect for a breakfast on a cold morning :)
ReplyDeleteRose
Hi Marie! These muffins look so delicious. As a US ex-pat in Britain, I've always been intrigued by Ploughman's meals. These look lovely :)
ReplyDeleteI made these last week but with a little additional treat. I made 6 large ones and half filled the muffin tray, popped a ripe cherry tomato inside each one then added the other half of mixture. Totally gorgeous with lunch with some home made tomato soup. The FlyFisher :)
ReplyDeleteTonight I made soup and was looking for something interesting to serve with it. These are a fantastic idea. I love a good Ploughman's Lunch and these reflect those flavours really well. Chutney is not sold here at the regular supermarkets (they don't know what they are missing!) so I used the small cut Branston Pickles that I get from a British food supplier. They were quick, easy and tasted fabulous alongside your lovely Roasted Root Vegetable Soup. One may have accidentally found its way into my tummy straight from the oven (taste test, as you do....)
ReplyDelete