50 mins
Not Too Tricky
serves 4
About the recipe
Savoury bread & butter pudding meets a Ploughman’s in this tasty number that heroes the mighty hot cross bun. Stuffed with oozy Cheddar cheese and tangy sandwich pickle, then baked until puffed up and golden, this is a great get-ahead option – simply assemble the night before and stash in the fridge, ready to bake when needed.
Ingredients
9 mini hot cross buns
3 tablespoons sandwich pickle
75g mature Cheddar cheese
4 large free-range eggs
200ml semi-skimmed milk
2 sticks of celery
1 eating apple
2 heads little gem lettuce (250g)
extra virgin olive oil
red wine vinegar
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Keeping them as one, cut through the hot cross buns horizontally, then lay the bases in a snug-fitting baking dish. Spread with the pickle and grate over the cheese.
- Beat the eggs with the milk, season generously with black pepper, then pour half of the mixture into the dish. Top with the lids and pour over the remaining egg mixture. Bake for 25 minutes, or until golden and bubbling.
- On a large board, trim the celery, core the apple and cut into quarters, then finely slice it all. Separate the lettuce leaves. Add all the fruit and veg to a bowl then drizzle over a little extra virgin olive oil and red wine vinegar, season with sea salt and pepper, then toss well. Serve alongside the cheese and pickle buns.
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