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Recipes

Savoury Blue Cheese Pudding

Savoury Blue Cheese Pudding
The Three Lions Pub Novelty Hill & British Pantry, Redmond
from the KCTS 9 Chefs Secrets cookbook

If you’re in the mood for British food, head over to Redmond, where the British Pantry has been providing expats with a taste of home, and Masterpiece fans with an introduction to British delights, since 1978. This recipe is a staple at the Pantry.

  • 1 pound bread
  • 5 eggs
  • 1 1/2 cups cream
  • 2 cups whole milk
  • 10 ounces blue cheese crumbles
  • 1 cup green onions, chopped
  • 2 teaspoons rosemary
  • 1 teaspoon iodized salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon white pepper
  • 1/4 teaspoon Worcestershire sauce

Cut bread into 1-inch strips; set aside. In a mixing bowl whisk eggs until scrambled, then combine with cream, milk, blue cheese, green onion, rosemary, salt, garlic, white pepper and Worcestershire. Whisk until thoroughly combined. Add bread to mixture and toss to coat the bread; let sit for 5 minutes.

Preheat oven to 350 degrees. In a greased 9 x 13-inch baking pan (or slightly smaller if you want a thicker pudding) place bread mixture and press the top down flat. Cover with plastic wrap, which keeps it moist, then foil, completely covering the plastic wrap. (The plastic will not melt, and prevents the pudding from sticking to the foil.) Place pan in oven and bake for 40 minutes. After 40 minutes remove foil and plastic and bake for another 6 minutes. Serve immediately or cool and serve later with a shoulder-tender filet, salmon or meat of your choice.

Chef's Note: Use a less creamy, sharper blue cheese for this recipe. We use a Danish blue. You may use burger buns, crusty baguette or any leftover bread. Leftover burger buns make a nice soft pudding.

Science-y Note: Plastic wrap in the oven? We researched the use of plastic wrap in cooking, and, much to our surprise, it’s pretty common, especially in the restaurant biz. Here’s what we learned: The aluminum foil shields the dish from both the convection of hot air and infrared radiation in the oven. The thin foil doesn’t retain enough heat to get very hot. You can remove it with your bare hands, even from a 350-degree oven, and it doesn’t ever get hot enough to melt the plastic film underneath.
The plastic film prevents the escape of water vapor (steam), and keeps the dish moist, as well as preventing whatever you’re cooking from sticking to the foil. As the pudding cooks, the wet plastic film cannot get any hotter than 212 degrees, the temperature at which its ‘wetness’ boils away.
 

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There are so many of your recipes I would love to try. The only problem is I have a diabetic as well as someone else who counts calories. So there is no way I can try your recipes.

This one in particular I would have loved to try.

Regards

Eleanor

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