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Bacon butties on white bread with homemade HP

Australian Gourmet Traveller recipe for bacon butties on white bread with homemade HP.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 8
  • 40 mins preparation
  • 1 hr 20 mins cooking plus cooling
Bacon butties on white bread with homemade HP
Bacon butties on white bread with homemade HP

If they’re good enough to be served as late-night snacks at Kate and William’s wedding, they’re good enough for us.

Ingredients

HP sauce
  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200 ml apple cider vinegar
  • 180 ml (¾ cup) tomato sauce
  • 150 gm brown sugar, plus extra to taste
  • 125 ml (½ cup) apple juice
  • 125 ml (½ cup) malt vinegar
  • 2 tbsp blackstrap molasses (see note)
  • 1 tsp black peppercorns, coarsely ground
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • Pinch ground cinnamon

Method

Main
  • 1
    For HP sauce, heat oil in a saucepan over medium-low heat, add onion and garlic and stir occasionally until tender (7-8 minutes). Add remaining ingredients and simmer, stirring occasionally, until reduced to a thick sauce consistency (45-50 minutes). Season to taste, adding a little extra vinegar or sugar to taste, and set aside to cool. Pour into a sterilised jar or container. Makes about 500ml. HP will keep refrigerated for a month.
  • 2
    Heat a large non-stick frying pan over medium heat. Add bacon rashers in batches and cook, turning once, until golden (3-4 minutes). Set aside and keep warm. Add bread slices to pan in batches and cook, turning once, until just golden (1-2 minutes). Spread with butter, top half the slices with bacon, drizzle with HP sauce, sandwich with remaining bread and serve warm.

Notes

Blackstrap molasses is available from select health-food shops.
This recipe is from the June 2012 issue of
.
Drink Suggestion: A nice cup of tea. Drink suggestion by Max Allen

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  • Author: Emma Knowles, Lisa Featherby & Alice Storey