Ham, Leek and Lancashire Bread and Butter Pudding
Ingredients
150 g of lancashire cheese, grated or crumbled
75 g of cooked ham, chopped
25 g of butter
600 ml of milk
1 leek, thinly sliced
6 thin slices of white bread
1 sprinkle of ground black pepper
3 eggs, beaten
4 servings
Calories~550 kcal
Protein~26 g
Carbs~48 g
Fat~28 g
Fiber~3 g
Sugar~9 g
Total recipe
Calories~2,200 kcal
Protein~105 g
Carbs~190 g
Fat~110 g
Fiber~10 g
Sugar~35 g
Method
Step 1
Grease a 1.2 litre (2 pint) baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leek for 4-5 minutes.
Step 2
Cut the bread into triangles, then layer half the base of the baking dish. Scatter half the leeks and all the ham on top, then sprinkle with half the Lancashire cheese. Arrange the remaining bread triangles over the surface.
Step 3
Beat the eggs and milk together. Season. Pour evenly over the bread, then scatter the rest of the leeks on top. Sprinkle with the remaining cheese. Cover and leave to stand for 20 minutes.
Step 4
Meawhile, preheat the oven to 190°C / Fan Oven 170°C / Gas Mark 5. Remove the cover from the pudding and bake for 30-35 minutes, until puffed-up and golden brown. Serve.
Step 5
Cook's tip: Try using up slightly stale bread, as its drier texture soaks up more moisture.
