Savoury Bread And Butter Pudding with Green Pepper Venison salami

serves 2-4


Ingredients

1 pack of Green Pepper Venison Salami

Butter

A few sprigs of thyme

4 ripe figs, cut into slices

Caramelised onion chutney

8 medium slices white bread

3 eggs

500ml whole milk

200g (roughly) goat cheese, crumbled

200g (roughly) mature cheddar, grated


Method

Thinly spread the butter and the caramelised onion on 1 side of each slice of bread. Cut each slice into quarters. In a large jug, beat the eggs, milk and some seasoning.

Preheat the oven to 190°C/ fan170°C/gas 5. Arrange a third of the bread, buttered-side up, in an ovenproof dish. Scatter with a third of the figs, venison salami, a third of the cheese and a scattering of thyme (leaves removed from the stalks), then pour over a third of the milk mixture, evenly and slowly. Repeat to use up the remaining ingredients, then leave to soak 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. Serve warm.

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Pumpkin, Cavalo Nero and chorizo gnocchi

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Flatbreads with chanterelles and salami.