Quick recipe finder Berkswell toasty pudding
This savoury bread and butter pudding uses a hard ewes’ milk cheese similar to Manchego.
- 8 slices white bread
- 50g/1¾oz butter
- 2 tsp wholegrain mustard
- 4 slices ready-to-eat ham
- 2 tbsp ale, optional
- 150ml/¼ pint double cream
- 1 tsp Worcestershire sauce
- 2 free-range egg yolks
- 280g/10oz Berkswell cheese, grated
- salt and freshly ground black pepper
- dressed salad leaves, to serve
Preheat the oven to 180C/350F/Gas 4.
Butter the bread, spread with half the mustard and make four ham sandwiches.
Using a large circular cutter, cut each sandwich into a circle (if you don’t have a cutter, remove the crusts and cut the sandwiches into triangles). Place in a small oval ovenproof dish and pour a little ale over each sandwich, if using.
In a pan, bring the cream up to the boil. When it starts to thicken, remove from the heat. Stir in the remaining mustard, the Worcestershire sauce, egg yolks and 225g/8oz of the cheese. Season with salt and pepper.
Pour the sauce over the sandwiches and scatter the remaining cheese over the top.
Bake for 12 minutes, or until golden-brown and bubbling. Serve with dressed salad leaves.
Delia’s any kind of cheese sauce
This recipe is from…
A Taste of Britain
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