Artichoke and Goat's Cheese Pudding RecipeOrigin: Britain Period: Traditional |
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This is a traditional Edwardian cheese-based herbed vegetable pudding that was typically served with a light salad for lunch or as a starter. Ingredients:
8 slices of herb-flavoured bread, cubed 
Artichoke and Goat's Cheese Pudding Preparation:Method:Whisk together the eggs, milk and cream in a bowl then add the herbs and 120g grated cheese and stir to combine. Add half the cubed bread to the base of an oven-proof dish then pour half the egg mixture on top. Sprinkle half the goat's cheese, half the artichokes and half the bell pepper over the top. Repeat with the remaining bread, artichokes, bell pepper and goat's cheese then cover with the remaining egg mixture. Sprinkle the cheddar cheese over the top then place in an oven pre-heated to 180°C and bake for about 50 minutes. The dish should be golden and set, but should remain slightly wobbly in the middle. Serve immediately, accompanied by a green herb or wild leaf salad. |
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