This recipe came from the good food calendar October 2011 and as I am the only one in the house who likes goats cheese it’s great that it can also be frozen1

100g Butter plus extra for greasing the tin

300g Self raising flour

Half a tsp of salt and lots of black pepper

175g Goat’s cheese diced and with the rind left on

175g firm cherry tomatoes halved

15g Basil ( I used dried Basil from a jar )

100ml Milk

3 Eggs


1) Heat the oven to 160 c. Butter and line a 900g loaf tin with baking parchment. Tip the flour and seasoning into a bowl then rub in the butter untilo it disappears. Toss in 100g each of the cheese and tomatoes. Add the basil.

Mixing all the ingredients together


2) Beat the milk and eggs together then quickly stir into the flour and tomato mixture. Turn into the tin, smooth the top and scatter with the remaining cheese and tomatoes.


Waiting to go into the oven


3) Bake for 45 to 50 mins or until golden and  a skewer inserted into the middle comes out clean. Cool before slicing.



4) Serve in thick slices. Store in the fridge, for up to 2 days but allow it to come back to room temperature before serving so that you get the best of it’s texture and flavour.