A luxurious Cheese and Leek Bread and Butter Pudding with Rarebit Sauce, accompanied by a Leek and Spinach Velouté and Sautéed Sprouts. It’s a complex dish that combines traditional British flavours with modern culinary techniques,
Preparation time
over 2 hours
Cooking time
1 to 2 hours
Serves
Serves 3–4
By Andi Oliver
From Saturday Kitchen
High in saturated fats and calories due to cheese, cream, and butter content. Contains vegetables but in limited quantities. Moderate protein from eggs and cheese (nutri-score)
Equipment
- Food processor
- Deep baking dish
- Sauté pan
Ingredients
For the pudding
- Unsalted butter 70g
- Leek 1, finely sliced
- Onion ½ large, finely sliced
- Spring onions 2
- Garlic cloves 4, peeled
- Rapeseed oil 2 tbsp
- Free-range eggs 2
- Double cream 350ml
- Parmesan 80g, grated
- Gruyère 80g, grated
- Mature cheddar 120g, grated
- English mustard 1 tsp
- Sliced sourdough bread 280g, about 8 medium slices
- Salt and black pepper to taste
For the rarebit sauce
- Chipotle paste 1 tbsp
- Free-range egg yolks 2
- English mustard 1 tsp
- Mature cheddar 160g, grated
- Worcestershire sauce a good glug
- Stout 100ml
- Salt and black pepper to taste
For the leek and spinach velouté
- Olive oil 2 tbsp
- Garlic cloves 2, chopped
- Peppercorns 3
- Leeks 2, just the green tops, chopped
- Spinach 200g
- Parsley 4 tbsp, chopped
- Double cream 400ml
- Stock 100ml
For the sprouts
- Olive oil 2 tbsp
- Garlic cloves 2, chopped
- Sprouts 300g, finely chopped
- Lemon 1, juice only
To serve
- Chipotle paste 2 tbsp
- Olive oil 100ml
Method
Prepare the Pudding
- Caramelize leeks and onions in butter for 30-40 minutes
- Blend spring onions and garlic with rapeseed oil
- Mix eggs, cream, cheeses, mustard, and spring onion mixture
- Layer buttered sourdough with caramelized leeks and cheese mixture
- Bake at 190C/170C Fan/Gas 5 for 30-40 minutes
- Cool and press overnight
Make the Rarebit Sauce
- Whisk chipotle paste, egg yolks, mustard, cheddar, Worcestershire sauce, and stout
- Pour over cooled pudding and grill until bubbly
Prepare the Velouté
- Sauté garlic, peppercorns, and leek tops
- Add spinach, parsley, cream, and stock
- Blend until smooth
Cook the Sprouts
- Sauté garlic and chopped sprouts
- Finish with lemon juice
Serve
- Blend chipotle paste with oil for drizzling
- Plate velouté, top with pudding, rarebit sauce, and sprouts
- Drizzle with chipotle oil
Nutri-score Health Check
This recipe has been calculated to have a Nutri-Score of E, indicating it is in the least healthy category. The score is based on the following factors:
- High saturated fat content from multiple cheeses, butter, and cream
- High calorie density due to cheese and cream-based ingredients
- Moderate protein content from eggs and cheese
- Limited vegetable content (leeks, spinach, sprouts) compared to high-fat ingredients
- Presence of whole grain from sourdough bread, which slightly improves the score
While the dish contains some nutritious ingredients like vegetables and whole grains, the overall high fat and calorie content results in a low health score. This score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I make this vegetarian? The recipe is already vegetarian.
- How long can I store the pudding? It can be stored in the refrigerator for up to 3 days.
- Can I freeze the pudding? Yes, freeze without the rarebit sauce for up to 1 month.
- What can I substitute for stout? Use beef stock or mushroom stock for a non-alcoholic version.
- Can I use regular bread instead of sourdough? Yes, but sourdough adds more flavour and texture.
- Is there a lighter version of this recipe? Use low-fat cheese and milk instead of cream for a lighter option.
- What can I serve with this dish? A simple green salad would complement the rich flavours.
- Can I make this ahead of time? Yes, the pudding benefits from being made a day ahead.
- What if I don’t have a grill? You can use the oven’s broiler function instead.
- Can I omit the chipotle paste? Yes, though it adds a nice smoky flavour. Smoked paprika could be a milder substitute.
- Is this dish spicy? It has a mild kick from the chipotle, but it’s not overly spicy.
- Can I use pre-grated cheese? Fresh grated cheese melts better, but pre-grated can be used in a pinch.
