By theguardian |
Andi Oliver's three cheese and caramelised leek bread and butter pudding
This recipe is pure cheese indulgence – gooey, happy-making goodness with a little smoked chilli rarebit kick. It’s a great way to use up any bits of cheese you have in the fridge – and day-old bread never tasted so good. Serve a fat slice of it with crisp lemony leaves, or on the side of sticky slow-roast lamb or stout-braised beef short rib.
For the caramelised leek
leek 1, finely sliced
onion ½ large, finely sliced
unsalted butter 10g
For the spring onion and garlic oil
spring onions 2
garlic 4 cloves
For the pudding
double cream 350ml
parmesan 80g, grated
gruyere 80g, grated
mature cheddar 120g, grated
unsalted butter 60g
sourdough bread 280g, sliced (about 8 medium slices) – slightly stale works best
For the chipotle rarebit
chipotle paste 1 tbsp, or any smoked chilli paste, I like a smoked harissa
egg yolks 2
English mustard 1 tsp
mature cheddar 160g
worcestershire sauce a good glug
stout 100ml, I use Guinness, but any dark rich ale will also work
Preheat the oven to 170C fan/gas mark 5.
For the caramelised leeks, cook the leek and onion in the unsalted butter with a little salt and pepper on a low heat for 30-40 minutes, until nice and dark and sticky.
Next, blitz together the spring onions and garlic with a little rapeseed oil until smooth.
For the pudding, whisk together the eggs, cream and grated cheeses, then stir through a quarter of the caramelised leek, along with the spring onion-garlic oil. Season, and then give it a good mix up and set to one side
Butter both sides of the sourdough slices and arrange them horizontally in a deep baking dish. As you build layers, add a spoonful of the remaining caramelised leeks, a spoonful of the cheese mix, a good pinch of salt and a grind of black pepper in between.
Next, slowly pour the remaining cheese mixture over the layered bread – give it a little shake to really get it into all the gaps. Set aside and allow to soak in for 5-10 minutes, then press down the top a few times with both hands to compress the bread a little, then pour over the remaining sauce so everything is coated.
Slip into the hot oven for 30-40 minutes, or until set with a golden-brown crust. Remove and allow to cool for 10-20 minutes, then cover with a heavy board or a baking tray, and weigh down with a pot on top. Set aside, ideally overnight but a few hours will do.
Once your pudding is pressed and cooled, preheat the grill to low. Put all the rarebit ingredients – into a bowl. Add a good pinch of salt and pepper, and give everything a good whisk. Slowly pour the rarebit mixture over the top of your cooled, pressed pudding and slip under the grill to bubble up – it should take 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 – .
Andi Oliver is a chef, broadcaster and food writer
Cheese Observer Food Monthly's 20 best recipes
Food Baking recipes
Share on Facebook Share on Twitter Share via Email Share on LinkedIn Share on Pinterest Share on WhatsApp Share on Messenger
Reuse this content