275 g/10 oz/2.5 cups self-raising
5 ml/1 tsp baking powder
5 ml/1 tsp bicarbonate of soda (baking soda)
60 ml/4 tbsp milk
60 ml/4 tbsp single (light) cream
Put the margarine in a bowl and beat in
the eggs one at a time. Add a good pinch of salt, pepper and nutmeg.
Stir in the mustard, parsley, cheese and nuts. Sift the flour and
baking powder together. Fold half into the nut mixture. Mix the
bicarbonate of soda with the milk. Stir into the nut mixture with half
the remaining flour. Work in the remaining flour and the cream. Turn
into a greased 900 g/2 lb loaf tin (pan). Level the surface and bake
in a preheated oven at 180°C/350°f/gas mark 4 for about 50
minutes or until risen and golden and a skewer inserted in the centre
comes out clean. Cool slightly, then serve warm or cold cut into
slices and buttered, if liked.