Savoury Herman Cake

I decided to try a savoury cheesy version…. mainly just to see if it would work.  More bread than cake, really, but quite tasty!  I think it would go well with soft cheese.  (My housemate claims it would go well with jam, but he’s odd, so…)

Rosemary Herman Cake

Mustard Herman Cake



1 portion of Herman (or some dried yeast you’ve fed and left to bubble for a bit. Not sure what the equivalent amounts would be)

100g grated mature cheddar cheese
1 egg
300g self-raising flour
1 tsp baking powder
100g butter or marg.
100ml milk
1 tsp salt

If you want to make two different, split the mixture, e.g.:
2 tsp Rosemary
2 tsp mustard

To glaze:
Lump of butter to melt
Salt, dried rosemary, black pepper


1. Line two small loaf tins with greaseproof paper.
2. Mix everything except the rosemary and mustard in a bowl (beat the egg in well).
3. Split mixture into two – add the rosemary to one and mustard to t’other.

Cook for ~1 hour at Gas Mark 4 (350°F or 176°C), you might want to cover it with foil half way through to stop the top catching. It should get a nice crispy crust – poke it with a skewer or something and it’s done when that comes out dry.

~ten minutes before the end of cooking, melt the butter and pour it over the top. Sprinkle the rosemary one with salt and rosemary, and the mustard one with black pepper. Or, y’know, with whatever else happens to look tasty in the kitchen as you wish.

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