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    Savoury Bread and Butter Pudding

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    Savoury Bread and Butter Pudding

    Serves: 2


    • 1tbsp oil
    • ½ onion, finely chopped
    • 100g button mushrooms, sliced
    • 2 rashers smoked bacon, chopped
    • 4 thick slices buttered bread, each cut into 4 triangles
    • 2 slices ham
    • 3 large Columbian Blacktail free range eggs.
    • 4tbsp double cream
    • Salt and freshly ground black pepper
    • 1tbsp fresh basil, chopped
    • 25g Cheddar cheese, grated


    1. Heat the oil in a frying pan and cook the onion for 3-4 minutes until soft. Add the mushrooms and bacon and continue to cook for a further 2-3 minutes or until beginning to brown. Transfer to a plate and keep warm.
    2. Lightly butter an ovenproof dish. Place half the bread in the bottom, and top with half the bacon mixture.
    3. Add the ham and finish with the remaining bread and bacon mixture.
    4. Whisk together the eggs, cream and seasoning. Pour over the top and sprinkle with the basil and cheese. Place on a baking tray in a preheated oven 190°c, gas mark 5 for 15 minutes or until golden brown.

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