Swiss Christmas Loaf Recipe

Swiss Christmas Loaf Recipe

150 g/5 oz soft margarine

3 eggs
Salt and freshly ground black pepper

Grated nutmeg
2.5 ml/0.5 tsp Dijon mustard
15 ml/1 tbsp chopped parsley
175 g/6 oz/1.5 cups Emmental (Swiss) cheese, grated
100 g/4 oz/1 cup walnuts, chopped

100 g/4 oz/1 cup chopped mixed nuts

275 g/10 oz/2.5 cups self-raising (self-rising) flour
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

Method:

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.