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Berkswell toasty pudding

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Brian Turner

From A Taste of Britain
This savoury bread and butter pudding uses a hard ewes' milk cheese similar to Manchego.

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Butter the bread, spread with half the mustard and make four ham sandwiches.

  3. 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.

  4. 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.

  5. Pour the sauce over the sandwiches and scatter the remaining cheese over the top.

  6. Bake for 12 minutes, or until golden-brown and bubbling. Serve with dressed salad leaves.

Ingredients

  • 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

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Berkswell toasty pudding

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