Ham, Leek and Lancashire Cheese Bread & Butter Pudding
- 25g/1oz butter
1 large leek, thinly sliced
6 thin slices white bread from a large loaf
75g/3oz cooked ham, chopped
150g/6oz Belton Farm Lancashire, grated or crumbled
3 eggs, beaten
600ml/2.5 cups milk
Freshly ground black pepper
Grease a 1.2 litre baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leek for 4-5 minutes.
Cut the bread into triangles, then layer half in the base of the baking dish. Scatter half the leeks and all the ham on top, then sprinkle with half the Lancashire cheese. Arrange the remaining bread triangles over the surface.
Beat the eggs and milk together. Season. Pour evenly over the bread, then scatter the rest of the leeks on top. Sprinkle with the remaining Lancashire cheese. Cover and leave to stand for 20 minutes.
Meanwhile preheat the oven to 190°C / Fan Oven 170°C / Gas Mark 5. Remove the cover from the pudding and bake for 30-35 minutes, until puffed-up and golden brown. Serve.
Cooks tip: Try using up slightly stale bread, as its drier texture soaks up more moisture.