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Leek & Doddington Cheese Bread Pudding

Mar 15 2008 by The Journal

Leek & Doddington Cheese Bread Pudding

FOR those of you who haven’t access to the internet but would like to make the National Trust’s In Season Journal Taste North East England Campaign recipe, here it is. Enjoy.

Leek & Doddington Cheese Bread Pudding

1 loaf bread

12oz Berwick Edge Cheese

1 pint whipping cream

1 pint milk

12 Freedom Free range eggs

6 oz English butter

2.5lb Northumbrian Leeks

Shred the leeks and wash toughly. Butter the sliced bread with crusts removed. Whisk the eggs, cream and milk. In a buttered dish layer the leeks, grated cheese and bread, finishing with bread topped with cheese. Bake in a preheated oven at 165C, 325F, gas mark 3 until golden and the liquid is set.

The dish is delicious served with a leaf salad and homemade chutney.

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