‘Oh and I think your blog is so great, all your food looks soooo delicious and you’re just soooooo funny…’ Oh stop it I blush, I’m really not that funny, I smile goofily at my computer screen and wave my hand at it as if to say ‘get outta here’.
I read on…
‘The majority of people food blogging aren’t very interesting so it’s nice to stumble across someone who doesn’t make me want to skip straight to the recipe, especially the blogs you do with your son…”
Oh stop it, I think to myself again…. Wait, what did she say? Son? What son?… I haven’t got a son. The only person that really features on my blog other than me is NOOOOOOO!
SHE THINKS JAMIE IS MY SON!!!
Am I that old and shrivelled she’s mistaken me for my boyfriend’s mother?! Well this is a new low, perhaps I need to sit down, NO! That’s what old people do. Maybe he just looks freakishly young? I’m only 32 for god sake, I would’ve had to have had him when I was six, surely that isn’t even possible. Perhaps for Christmas I should ask for a giant vat of Olay Regenerist just in case. I wonder if it’s still made with babies umbilical cords or if that was just a 90’s rumour. Not sure I fancy putting umbilical cord cream on my face but as I’m ageing at an alarming rate it’s my only hope. Oh well, at least she thought I was funny.
Anyway, speaking of mum’s, this recipe is inspired by a dish my very own mother Lizzie used to make me. Her recipe is long-lost of course (she manages to lose all of her beloved recipes) so had a go at making it from memory. It’s essentially made up of my two favourite things in life, bread and cheese, so go grab your big pants, it’s time to get your carb on.
Savoury Bread & Butter Pudding
Serves 4 / Takes 1 hour 10 minutes
2 Red onions sliced
1 Knob of butter
1 Garlic clove
400g White sourdough loaf (or you could use regular sliced bread but I would stick to white)
50g Medium cheddar cheese grated
100g Comte cheese grated (this is what I used but you can use any cheese you like really, a mix of blue and cheddar would be nice, anything that melts well really will work)
Salt and pepper
For the milk mixture:
1 Pint of semi skimmed milk
50g cheddar cheese (for the topping)
(The red onions used in this recipe were a gift from Riverford.co.uk. Beautiful, organic, seasonal vegetables delivered straight to your door.)
1. Preheat oven to 200°C (180°C fan)
2. Roughly slice your onions and pop them in a large saucepan or pot with a knob of butter and the crushed garlic clove. Sweat on a low heat for around 10- 15 minutes until soft.
3. Meanwhile butter a 2 litre oven dish and begin slicing your sourdough into slices. Once sliced pick up the slices as a loaf and pop straight into your oven dish. Pull the sliced apart to fill the dish and creating a zig zag effect.
4. Grate all of the cheese remembering to keep the extra 50g of cheddar separate as you will need this for the egg and milk mixture.
5. By now your onions should be soft. Take them off the heat and begin to spoon it evenly between the bread layers followed by the grated cheeses. Stuff several thyme sprigs throughout the pudding and put to one side.
6. In a separate bowl beat the eggs, milk and extra 50g of cheddar together with a whisk and season well with salt and pepper. Pour carefully over the pudding making sure you managed to soak all of the bread. Season again with salt and pepper and pop in the oven on the middle shelf for half an hour.
7. Pull out the charred thyme sprigs carefully and serve immediately with a simple green salad. Yummers!
If you’ve had a go at making my savoury bread & butter pudding or any of my recipes I’d love to hear about it @corrieheale email@example.com