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Cook: 60 minutes


  • 30 ml Mrs HS Ball’s Original Chutney
  • 150 ml of white wine *
  • 100 ml olive oil
  • 4 eggs
  • ½ teaspoon salt
  • 2½ cups all-purpose flour
  • 1 teaspoon of baking powder
  • 150 g grated white and yellow shredded mild Cheddar
  • 1 bunch of finely chopped grass onions / spring onions
  • 80 g crumbled bacon pieces
  • 275 g deli corned beef, cubed
  • 375 ml bottle of black olives (or if you have, you can use ½ black and ½ green olives), cut smaller – preferably used pitted olives – easier to work with.
  • 1 teaspoon dried salad herb blend (I did not have any parsley)

In a large bowl, whisk together the wine, oil, eggs and salt.
Then start by adding the flour and baking powder. Do not mix.
Chop the onion finely, add the bacon and sliced olives, parsley and cut the deli meat – just pile them all one on top of the other.
Lastly add the chutney and grated cheese and mix.
Pour into a buttered bread pan and sprinkle some more salad herb over the top, before placing in the oven.
Bake in the oven for ±1 hour at 350°F (180°C)

When you measure the wine (at the very beginning), be sure to pour a glass for yourself, to sample and enjoy while preparing the bread! I can promise you, it’s yummy!!
Please be careful with the salt, if you use a salty deli meat, it may be best to not use the ½ teaspoon salt indicated in the recipe. I had a slice with a cuppa coffee, and its super moist and so good.

Recipe tested and photo:  Esme’s kitchen (highly modified from the original version)

Wenk:*  Elize de Kock
Lyk lekker. Nou as jy nie met wyn kook nie…gebruik 2 eetlepels appel asyn in 120 ml water. Dit vervang die 150 ml witwyn.


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