Follow these steps for perfect results
sturdy bread
softened butter
medium leek
trimmed, washed and thinly sliced
grated strong cheddar cheese
grated
grated medium cheddar
grated
large eggs
milk
grainy mustard
salt
freshly ground black pepper
walnut halves
chopped
grated strong cheddar cheese
for sprinkling on top
Spread butter on one side of each bread slice.
Spread grainy mustard on half of the buttered bread slices.
Make sandwiches with leeks and grated cheese, using one plain buttered slice and one mustard-spread slice.
Press the sandwiches firmly and cut each into four triangles.
Butter a 2 litre shallow oven proof dish.
Arrange sandwich pieces in the dish with points standing up.
Beat together eggs, remaining mustard, seasoning, and milk.
Pour the egg mixture over the sandwiches.
Let stand for 30 minutes.
Preheat oven to 160°C/325°F.
Scatter remaining cheese over the top.
Sprinkle with chopped walnuts.
Bake for 45 minutes to an hour, or until set with a crisp topping.
Sprinkle with chopped spring onion to serve (optional).
Expert advice for the best results
Use stale bread for best results.
Add a pinch of nutmeg to the egg mixture for extra warmth.
Let the pudding cool slightly before serving to prevent it from falling apart.
Everything you need to know before you start
15 minutes
Can be assembled a day in advance and baked before serving.
Serve warm, garnished with fresh herbs like chives or parsley.
Serve with a side salad.
Serve as part of a brunch spread.
Serve as a comforting lunch or dinner.
Acidity cuts through the richness of the cheese.
Discover the story behind this recipe
Comfort food often enjoyed during colder months.
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