- 600g (4 cups) self-raising flour
- 1 tsp baking powder
- 1 tsp cayenne pepper
- 100g chilled, unsalted butter, cubed, plus extra to serve
- 160g ham, finely chopped
- 5-6 spring onions, finely chopped
- 1/2 red bell pepper (capsicum), deseeded and finely chopped
- 1/2 green bell pepper (capsicum), deseeded and finely chopped
- 1/2 brown onion, finely diced
- 240g (2 cups) finely grated tasty cheddar cheese
- 375mL (1.5 cups) milk, plus extra to brush
Preheat the oven to 180 degrees C, and line a baking tray with baking paper and give it a light dusting of flour.
Sift together the flour, baking powder and cayenne pepper, then rub in the butter with your fingertips till it resembles breadcrumbs (if you have a food processor, just pulse it in there till it resembles coarse breadcrumbs).
Stir in the ham, spring onion, capsicum, onion and 1 1/2 cups of cheese (leave the remaining 1/2 cup) and season well with salt and pepper. Add the milk, cutting into the dry mixture with a knife till just combined - do not overmix.
Liberally dust your hands with flour, then scoop out the EXTREMELY STICKY batter onto the baking tray and try and form it into a rough round - about 25cm in diameter. Cut into 8 wedges and separate them slightly as they will expand, then brush their surfaces with milk and sprinkle the remaining cheese over the top.
Bake for 20-30 mins, or till they have puffed beautifully and are golden. Remove from the oven and leave to cool on the tray for a few minutes before transferring to a wire rack.
Serve warm, spread with a little extra butter.
Read more about this recipe on my food blog - Kitchen Wench