Baked Lancashire Cheese Puddings with Spinach and Chives
Serves 4
Description
Crusty bread and Creamy Lancashire cheese combine beautifully to give a soft cheese pudding with a little crunch. The soft melting texture of the cheese pudding is terrific with sweet juicy tomato salad finished with rock salt and black pepper.
Ingredients
- 100g fresh spinach with stalks removed
- 6 red spring onions – sliced on an angle
- bunch of fresh chives – snipped
- 50g butter
- 8 slices of farmhouse bread
- 150g Butlers Farmhouse Creamy Lancashire cheese
- 1 free range egg plus another yolk
- 300ml milk
Method
- Preheat the oven to 180°C / Gas 5. Gently roll out six slices of the bread and lightly butter them remove the crusts and cut into strips 2cm wide. Butter the 2 remaining pieces. Cut these into small decorative triangles for the top.
- Butter four 9cm ramekins and line the moulds with the strips of bread overlapping slightly.
- Beat the egg and the yolk with the milk and some seasoning. Set aside.
- Over a medium heat lightly fry the onions for about 30 seconds to soften them. Add the finely shredded spinach until it wilts, seasoning as you go. Add the chives and allow to cool.
- Grate the cheese.
- Place some cooled spinach mix in the base of the lined ramekin. Sprinkle with some grated cheese.
- Add a few pieces of the remaining bread then another layer of spinach & cheese. Finish with the rest of the bread triangles and remaining cheese.
- Pour the egg and milk mixture over the puddings and allow to soak in for about 15 minutes.
- Place the moulds in a water bath and place in the oven for 15-20 minutes or until well-risen and golden brown.
- Serve with a tomato, basil and olive salad and buttered new potatoes.
