Wholemeal Bread, Chive and Cheshire Pudding
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
8 medium slices wholemeal bread1 tbsp mild mustard such as Dijon
500ml semi-skimmed milk
3 medium free-range eggs
175g vegetarian Cheshire cheese, crumbled or coarsely grated
20g bunch fresh chives, snipped
method:
- Preheat the oven to 190C/375F/Gas 5. Thinly spread the bread with the mustard then cut each slice into quarters, diagonally, to make four triangles of bread.
- In a large bowl beat together the milk, egg and some seasoning. Arrange a layer of bread, mustard-side up in an ovenproof dish, scatter over a few chives and some cheese then pour over some of the milk mixture.
- Finish with a layer of bread then pour over all the remaining liquid and a final sprinkling of cheese and chives. Leave to rest for 20 minutes or so, if you have time.
- Place the dish on a baking sheet and cook for 30-40 minutes until risen and golden brown. Serve warm with peas or baked beans.
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