Stilton Bread with Pear and Port Chutney

Knead a quick Stilton dough into wedges, bake until golden, and serve with a syrupy pear and port chutney.

Cook Time

22 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

200
g

Self-Raising Flour

1
tsp

Baking Powder

50
g

Soft Brown Sugar

Dairy

50
g

Greek Yoghurt

100
g

Stilton

crumbled

2
piece

Egg

free-range, beaten

Fruits

1
piece

Pear

peeled, cored, finely chopped

Liquids

500
ml

Port

NutsSeeds

1
pinch

Salt

OilsFats

1
tsp

Olive Oil

for brushing

Steps

Preheat the oven to 180°C.
Combine the bread ingredients in a large bowl and beat together.
Knead the mixture on a floured surface for 2 minutes to form a dough.
Cut dough into wedges, brush with olive oil, and bake on a sheet for 15 minutes.
Cook sugar, port, and pear in a saucepan over high heat until liquid reduces by half.
Serve the warm bread wedges with the chutney on the side.