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Berkswell toasty pudding

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Serves 4

 

8 slices white bread

50g/1¾oz butter

2 tsp wholegrain mustard

4 slices ready-to-eat ham

2 tbsp ale, optional

150ml/¼ pint double cream

1 tsp Worcestershire sauce

2 free-range egg yolks

280g/10oz Berkswell cheese, grated

salt and freshly ground black pepper

dressed salad leaves, to serve

 

How to Create the Dish

 

Preheat the oven to 180C/350F/Gas 4.

 

Butter the bread, spread with half the mustard and make four ham sandwiches.

 

Using a large circular cutter, cut each sandwich into a circle (if you don’t have a cutter, remove the crusts and cut the sandwiches into triangles). Place in a small oval ovenproof dish and pour a little ale over each sandwich, if using.

 

In a pan, bring the cream up to the boil. When it starts to thicken, remove from the heat. Stir in the remaining mustard, the Worcestershire sauce, egg yolks and 225g/8oz of the cheese. Season with salt and pepper.

 

Pour the sauce over the sandwiches and scatter the remaining cheese over the top.

 

Bake for 12 minutes, or until golden-brown and bubbling. Serve with dressed salad leaves.

 

 

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