Not sure what to have for dinner tonight? For a midweek meal with a difference, why not rustle up this comforting ham, leek and Lancashire 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) Lancashire cheese, grated or crumbled

3 eggs, beaten

600ml (1 pint) milk

Freshly ground black pepper


Serves: 4

Prep time: 20 mins, plus 20 mins standing

Cooking time: 35 mins



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.


TIP! Try using up slightly stale bread, as its drier texture soaks up more moisture.