Cheese and leek bread and butter pudding recipe
To make the pudding, melt 10g/⅓oz of the butter in a saucepan over a low heat then add the leeks and onions along with a little salt and pepper. Cook slowly for 30–40 minutes until nice and dark and sticky. Set aside. Meanwhile, add the spring onions and garlic to a food processor and blend with a little rapeseed oil until combined. Set aside.Preheat the oven to 190C/170C/Gas 5.In a bowl, whisk together the eggs, cream and grated cheeses, then stir through a quarter of the caramelised leeks along with all of the mustard and the spring onion/garlic oil. Season with salt and black pepper, give it a good mix up and set to one side.Butter both sides of your sourdough slices with the remaining butter and arrange horizontally in a deep baking dish; as you build, add a spoonful of the caramelised leeks and a good grind of black pepper in between each layer.Next, slowly pour three-quarters of the cheese mixture over the layered bread – give it a little shake back and forth to let the mixture really get into all the gaps. Allow to soak in for 5–10 minutes, then press down the top a few times and pour the remaining cheese mixture over so that everything is coated in creamy cheese.Slip into the oven for 30–40 minutes or until set with a golden-brown crust. Remove from the oven and allow to cool for 10–20 minutes.Once slightly cooled, place a heavy board or a baking tray with a pot on top to press it down and set aside – ideally overnight but a few hours will do.To make the rarebit sauce, preheat the grill to low. Once your pudding is pressed and cooled, put all the ingredients for the rarebit into a bowl along with a good pinch of salt and black pepper and give it a good whisk.Slowly pour the mixture over the top of your cooled, pressed pudding and slip under the low grill to bubble up, about 5–8 minutes, but keep an eye on it! Once golden and bubbly remove from the grill and serve while still hot and gooey, or slice and fry and serve as suggested below.To make the leek and spinach velouté, heat a large sauté pan and add the oil, once hot add the garlic, peppercorns and leeks and sauté for 2–3 minutes, or until the leeks are soft. Add the spinach and parsley and stir until the spinach has wilted. Add the cream and stock and cook for 3–4 minutes. Place into a blender and blend until smooth, you can push this through a sieve, if you like to make it really smooth. To make the sprouts, heat a medium sauté pan and add the oil, once hot add the garlic and cook for 2 minutes. Add the sprouts and cook until wilted, for around 4–5 minutes. Finish with the lemon juice. Season with salt and pepper. To serve, blend the chipotle paste and the oil and place in a squeezy bottle. Spoon the velouté onto a plate and top with the pudding and rarebit sauce. Top with the sprouts and drizzle with the chipotle oil. To make the pudding, melt 10g/⅓oz of the butter in a saucepan over a low heat then add the leeks and onions along with a little salt and pepper. Cook slowly for 30–40 minutes until nice and dark and sticky. Set aside. To make the pudding, melt 10g/⅓oz of the butter in a saucepan over a low heat then add the leeks and onions along with a little salt and pepper. Cook slowly for 30–40 minutes until nice and dark and sticky. Set aside. Meanwhile, add the spring onions and garlic to a food processor and blend with a little rapeseed oil until combined. Set aside. Meanwhile, add the spring onions and garlic to a food processor and blend with a little rapeseed oil until combined. Set aside. Preheat the oven to 190C/170C/Gas 5. Preheat the oven to 190C/170C/Gas 5. In a bowl, whisk together the eggs, cream and grated cheeses, then stir through a quarter of the caramelised leeks along with all of the mustard and the spring onion/garlic oil. Season with salt and black pepper, give it a good mix up and set to one side. In a bowl, whisk together the eggs, cream and grated cheeses, then stir through a quarter of the caramelised leeks along with all of the mustard and the spring onion/garlic oil. Season with salt and black pepper, give it a good mix up and set to one side. Butter both sides of your sourdough slices with the remaining butter and arrange horizontally in a deep baking dish; as you build, add a spoonful of the caramelised leeks and a good grind of black pepper in between each layer. Butter both sides of your sourdough slices with the remaining butter and arrange horizontally in a deep baking dish; as you build, add a spoonful of the caramelised leeks and a good grind of black pepper in between each layer. Next, slowly pour three-quarters of the cheese mixture over the layered bread – give it a little shake back and forth to let the mixture really get into all the gaps. Allow to soak in for 5–10 minutes, then press down the top a few times and pour the remaining cheese mixture over so that everything is coated in creamy cheese. Next, slowly pour three-quarters of the cheese mixture over the layered bread – give it a little shake back and forth to let the mixture really get into all the gaps. Allow to soak in for 5–10 minutes, then press down the top a few times and pour the remaining cheese mixture over so that everything is coated in creamy cheese. Slip into the oven for 30–40 minutes or until set with a golden-brown crust. Remove from the oven and allow to cool for 10–20 minutes. Slip into the oven for 30–40 minutes or until set with a golden-brown crust. Remove from the oven and allow to cool for 10–20 minutes. Once slightly cooled, place a heavy board or a baking tray with a pot on top to press it down and set aside – ideally overnight but a few hours will do. Once slightly cooled, place a heavy board or a baking tray with a pot on top to press it down and set aside – ideally overnight but a few hours will do. To make the rarebit sauce, preheat the grill to low. Once your pudding is pressed and cooled, put all the ingredients for the rarebit into a bowl along with a good pinch of salt and black pepper and give it a good whisk. To make the rarebit sauce, preheat the grill to low. Once your pudding is pressed and cooled, put all the ingredients for the rarebit into a bowl along with a good pinch of salt and black pepper and give it a good whisk. Slowly pour the mixture over the top of your cooled, pressed pudding and slip under the low grill to bubble up, about 5–8 minutes, but keep an eye on it! Once golden and bubbly remove from the grill and serve while still hot and gooey, or slice and fry and serve as suggested below. Slowly pour the mixture over the top of your cooled, pressed pudding and slip under the low grill to bubble up, about 5–8 minutes, but keep an eye on it! Once golden and bubbly remove from the grill and serve while still hot and gooey, or slice and fry and serve as suggested below. To make the leek and spinach velouté, heat a large sauté pan and add the oil, once hot add the garlic, peppercorns and leeks and sauté for 2–3 minutes, or until the leeks are soft. To make the leek and spinach velouté, heat a large sauté pan and add the oil, once hot add the garlic, peppercorns and leeks and sauté for 2–3 minutes, or until the leeks are soft. Add the spinach and parsley and stir until the spinach has wilted. Add the cream and stock and cook for 3–4 minutes. Add the spinach and parsley and stir until the spinach has wilted. Add the cream and stock and cook for 3–4 minutes. Place into a blender and blend until smooth, you can push this through a sieve, if you like to make it really smooth. Place into a blender and blend until smooth, you can push this through a sieve, if you like to make it really smooth. To make the sprouts, heat a medium sauté pan and add the oil, once hot add the garlic and cook for 2 minutes. Add the sprouts and cook until wilted, for around 4–5 minutes. Finish with the lemon juice. Season with salt and pepper. To make the sprouts, heat a medium sauté pan and add the oil, once hot add the garlic and cook for 2 minutes. Add the sprouts and cook until wilted, for around 4–5 minutes. Finish with the lemon juice. Season with salt and pepper. To serve, blend the chipotle paste and the oil and place in a squeezy bottle. Spoon the velouté onto a plate and top with the pudding and rarebit sauce. Top with the sprouts and drizzle with the chipotle oil. To serve, blend the chipotle paste and the oil and place in a squeezy bottle. Spoon the velouté onto a plate and top with the pudding and rarebit sauce. Top with the sprouts and drizzle with the chipotle oil.