Baked swede & Cheddar pudding

Name: Baked swede & Cheddar pudding
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 300 g swede. peeled and cut into 1cm-thick slices; 1¼ tsp fine sea salt; 1 bay leaf; 30 g unsalted butter, plus extra for greasing; 2 tbsp plain flour; 75 ml double cream; 115 g extra mature Cheddar, grated; 1 clove/s garlic, crushed; 3 eggs, separated; ¼ tsp ground nutmeg; 25 g dried white breadcrumbs

This luscious dish by Lucas Hollweg puffs up a bit in the oven, so the texture inside is creamy and light. Don’t worry if it deflates – think of it as a soufflé without the performance anxiety! Enjoy with a well-dressed winter leaf salad.

4 out of 5 stars(10) Rate this recipe

Vegetarian

Serves4
CourseSide
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins

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Ingredients

300g swede. peeled and cut into 1cm-thick slices
1¼ tsp fine sea salt
1 bay leaf
30g unsalted butter, plus extra for greasing
2 tbsp plain flour
75ml double cream
115g extra mature Cheddar, grated
1 clove/s garlic, crushed
3 eggs, separated
¼ tsp ground nutmeg
25g dried white breadcrumbs

Method

Boil a kettle of water. Put the swede in a medium saucepan with 600ml boiling water (just enough to cover). Add 1 tsp salt and the bay leaf and simmer until tender (20-25 minutes). Drain the swede, reserving the cooking liquid. Discard the bay leaf.
Preheat the oven to 200°C, gas mark 6. Generously butter a 1-litre gratin dish. Tip the swede into a food processor and blend until smooth. Melt the butter in a medium saucepan and stir in the flour. Cook over a gentle heat for a couple of minutes, stirring constantly, then gradually whisk in 75ml of the reserved cooking liquid until you have a smooth paste. Stir in the cream and whisk for a couple of minutes. Remove from the heat and stir in 75g Cheddar, then mix in the swede purée, garlic and egg yolks. Season with the nutmeg, lots of freshly ground black pepper and the remaining ¼ tsp salt.
In a clean bowl, whisk the whites with a pinch of salt until the peaks hold their shape. Stir ⅓ of the whites into the swede mixture, then gently fold in the remaining whites and pour into the buttered gratin dish. Mix together the breadcrumbs and remaining 40g cheese, sprinkle over the pudding, then bake for 25-30 minutes until puffed and golden.