31
FOOD
Savoury bread and butter
pudding, by Harry Hook, serves 4
This dish is a great way to elevate humble ingredients and make good use of leftovers - stale bread works wonders and
you can use any cheese you like. Feel free to throw in any leftover roasted carrots, parsnips or meat if you wish. It's a
fine accompaniment to a roast dinner - or a comforting dish on its own. This uses camembert and caramelised onion.
Ingredients
• 1 loaf of bread - stale is fine, sliced
• 100g salted butter, softened, plus
extra for greasing
• 2 garlic cloves, grated
• Small bunch of parsley,
roughly chopped
• 1 camembert - or any mix of
cheeses that need using up
• 200ml Trewithen Dairy whole milk
• 2 eggs
• 50g Trewithen Dairy Cornish
clotted cream
• 1 tsp mustard
• Salt and pepper
• Caramelised onions
• 50g Trewithen Dairy salted butter
• Glug of olive oil
• 3 red onions, thinly sliced
• 2 tbsp red wine vinegar
Method
1. Preheat oven to 180ºC.
2. Heat the butter and olive oil over
a medium heat, add the onions
and coat them in the buttery
oil. Cook for at least 20 minutes,
prodding from time to time, until
they are all caramelised. Add the
red wine vinegar and cook for a
couple more minutes until sticky.
Season well and set aside.
3. Stir the grated garlic
into the softened butter,
parsley and pepper until
thoroughly combined.
4. Spread the garlic butter over
the bread on both sides. Slice
the bread into triangles, don't
worry about removing the crusts
as you might a sweet bread and
butter pudding.
5. Slice the Camembert into thick,
oozy slices, if using. Otherwise,
grate your cheese.
6. Grease a baking dish and arrange
a layer of bread in the bottom.
Spoon over a layer of caramelised
onions and cheese. Repeat with
bread, onions and cheese until it's
all used up.
7. Whisk the milk, eggs, clotted
cream and mustard, before
seasoning with salt and pepper.
Pour over the bread until it is all
soaked up.
8. If you have the time, allow to
stand for a little while so the
bread soaks up the mixture.
9. Bake for 25 minutes until
bubbling and golden on top.
trewithendairy.co.uk
Photo: Nick Hook Photographer