Savory Stilton And Walnut Bread Pudding Recipes
SAVORY BREAD PUDDING WITH ROASTED SHALLOTS, PECANS, AND HERBS
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots. Transfer to oven and roast until lightly browned, stirring often. Remove pan from oven and set aside.
- Over medium heat, melt 2 tablespoons butter in a 6-inch saute pan. Add garlic and saute for 30 seconds; do not let garlic color. Add mushrooms and saute until browned. Carefully add brandy and flambe. Remove pan from heat immediately when flames subside. Stir in herbs and season with salt and pepper, to taste. Set aside.
- Place the cream, eggs, pecans, nutmeg, salt and pepper in a blender with the sauteed shallots (make sure to scrape the pan with a rubber spatula). Blend on high speed for about 20 seconds. Set aside.
- Mix the cream mixture with the toasted pecans, bread cubes, and mushroom mixture. Mix well and refrigerate for about 1 hour, stirring every once in a while so that the bread fully absorbs the flambeed mixture.
- Preheat oven to 350 degrees F.
- Melt butter and then thoroughly brush the inside of 6 individual-sized ramekins. (It's best to use cool ramekins because the butter sticks better and forms a thicker coat). Fill ramekins about 3/4 full with the bread pudding mixture. Brush the tops with more melted butter. Place ramekins in a water bath and bake for 30 to 40 minutes. Remove from oven and from water bath and let cool for about 15 minutes. Run a paring knife around the bread pudding on the inside edge of the ramekin. Invert onto serving plates. The bread pudding can be prepared 1 day in advance, refrigerated, and reheated before serving.
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WALNUT & STILTON SODA BREAD - THE GREAT BRITISH BAKE OFF
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- Heat the oven to 200°C/180°C fan/400°F/Gas 6. Trim the rind from the Stilton, then crumble the cheese fairly coarsely into a medium bowl. Add the walnut pieces and sultanas and mix well.
- Tip the white and wholemeal flours into a very large mixing bowl. Add the bicarbonate of soda and salt and mix thoroughly. Make a well in the centre and pour in 800ml buttermilk. You need to work quickly from now on. Using your hand, or a wooden spoon, mix everything together to make a slightly soft, shaggy-looking dough. Flours vary, and if the mixture feels very dry, or there are crumbs at the bottom of the bowl and it's difficult to bring the dough together, work in more buttermilk (or milk) a tablespoon at a time.
- Lightly dust the worktop with wholemeal flour and turn out the dough. Divide it into 2 equal portions, by weight or by eye. Gently knead one portion, just for a few seconds, to form a ball about 17cm across. Set it on a lined baking sheet and cut a deep cross into the ball. Sprinkle with flour. Repeat with the second portion of dough.
- Bake the loaves in the heated oven for 30–35 minutes until they are a good golden brown and sound hollow when tapped on the underside – check the loaves after 25 minutes and rotate the baking sheets, if necessary, so the loaves bake evenly. Transfer to a wire rack and leave to cool.
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