For an easy, economical midweek meal, you can’t beat this savoury bread and butter pudding.
Preparation time 20 minutes, plus 20 minutes standing
Cooking time 35 minutes
Calories per serving 482
Ham, Leek and Lancashire Bread & Butter Pudding
Fat per serving 26g
Approximate cost per serving £1.05
25g (1oz) butter
1 large leek, thinly sliced
6 thin slices white bread from a large loaf
75g (3oz) cooked ham, chopped
3 eggs, beaten
600ml (1 pint) milk
Freshly ground black pepper
1. Grease a 1.2 litre (2 pint) baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leek for 4-5 minutes.
2. 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.
3. 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 cheese. Cover and leave to stand for 20 minutes.
4 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.