Recipe

Leek, kale, chestnut bread & cheese pudding

by Lesley Holdship

A filling and comforting layered savoury pudding

A comforting, trouble free dish that can be put together in advance then baked while a much needed pot of tea is being consumed.

Ingredients

25g butter
2 leeks, washed and sliced
4 flat mushrooms, thickly sliced
75g kale, stems removed and leaves chopped
200ml cream
400ml milk
5 eggs
3 tbsp grainy mustard
Sea salt and freshly ground black pepper
A handful of parsley, chopped
450g sourdough bread, thickly sliced
175g a mild blue cheese, crumbled
100g chestnuts, cooked and crumbled
75g strong cheddar, grated

Method

Preheat the oven to 180C. Lightly grease a 1½ litre capacity ovenproof dish. Heat the butter in a large pan—a saute pan would do the trick brilliantly. Cook the leeks and mushrooms in the butter until soft and delicious. Add the kale and cook for a few more mins until it’s just starting to soften.

Whisk together the cream, milk, eggs, parsley and mustard to make a savoury custard then season with salt and black pepper. Start layering the bread in the dish alternating with the sauteed vegetables, Howard cheese and chestnuts making sure you make lovely defining layers of differing colours.

After each bread layer, pour over some custard. Finish with a bread layer. Carefully pour the remaining custard over the pudding, drenching the top entirely. Scatter with the grated cheddar and bake for 40 mins until golden. Serve with a wintry green salad. 

Recipe: Lesley Holdship