380g plain flour
1 tbsp baking powder
1½ tsp salt
100g Emmental, grated
1 tbsp fresh rosemary, chopped
60g Connacht Gold Creamery Butter, melted
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and butter and line a loaf tin with parchment paper.
2 Sift the flour, sugar, baking powder and salt into a large mixing bowl. Make a well in the centre and pour in the stout. Mix with your hands until just combined.
3 Fold in the Emmental and rosemary.
4 Pour the batter into the tin and smooth over the top. Pour over the melted butter.
5 Bake for 45 minutes until a skewer inserted into the centre comes out clean. Leave to cool completely before slicing.
Per Serving 324kcals, 10.1g fat (6.2g saturated), 46.1g carbs, 6.5g sugars, 8.8g protein, 1.5g fibre, 0.5g sodium
Freeze after step 5 and leave to thaw at room temperature when ready to eat.