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Cheese, leek & hot mustard pudding


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a good knob of butter in a heavy-bottomed pan and gently sauté the leeks until tender, stirring now and again.
  • Spread one side of the bread with mustard right to the edges and cut in half on the diagonal to form triangles.
  • Brush a gratin (or any ovenproof) dish with melted butter and layer with half of the leeks. Top with half of the bread, mustard side up, half of the grated cheese and then the remaining leeks, bread and grated cheese.
  • Beat the milk with the eggs and seasonings. Then pour the mixture over the bread and cook in the oven for about 30 mins until set.
  • Serve with a simple salad on the side.
  • from Sheena Cameron, 2001


  • butter
  • 500 gm leeks, washed well & sliced
  • 4 slices white toast bread, crusts removed
  • hot English mustard (or any other mustard)
  • 225 gm grated tasty cheese
  • 300 ml milk
  • 2 large eggs
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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