Leek Puddings Recipes

LEEK PUDDINGS

Leek Puddings image

Make and share this Leek Puddings recipe from Food.com.

Provided by Julesong

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 cups thinly sliced leeks, white and pale green parts only
1 cup julienned sweet yellow onion
3 tablespoons butter
3 eggs, beaten
3/4 cup heavy cream or 3/4 cup half-and-half
2 cloves garlic, crushed well
1/4 teaspoon salt
1 dash white pepper, to taste
1/8 teaspoon lemon juice, to taste
sliced leek, sprigs for garnish

Steps:

Preheat oven to 350 degrees F.
Over medium-low heat, sauté the leeks and the onion in melted butter a medium skillet until onions are transparent but not browned, which will take about 10 minutes; let cool.
In a medium bowl whisk together the beaten eggs, cream, crushed garlic, salt, white pepper, and lemon juice.
Add the cooled leek/onion mixture and mix well.
Spray six 4-ounce ramekins with cooking spray and pour/divide the pudding mixture equally into all the ramekins.
Bake the puddings at 350 degrees F for 15 to 20 minutes or until they have set and are lightly browned; let stand for 4 minutes before serving.
To serve, carefully unmold the puddings by inserting a small paring knife at the edge and circling around the ramekin wall, then invert onto warmed plates; garnish with sliced leek sprigs.
Makes six puddings.

SAVOURY CHEESE AND LEEK PUDDING

Savoury Cheese and Leek Pudding image

This is my version of a tasty savoury bread type of pudding I found in an old cookbook of mine. The original used Caerphilly cheese and dry mustard powder. I adapted it to use two kinds of cheddar cheese and grainy mustard. It's a good way of using up stale bread. If you don't have any leeks you can use thinly sliced onions instead.

Provided by MarieRynr

Categories Cheese

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 slices of sturdy bread (half white and half brown, or all of one of the other)
2 ounces softened butter
1 medium leek, trimmed, washed and thinly sliced
4 ounces grated strong cheddar cheese
4 ounces grated medium cheddar
2 large eggs
1 pint milk
3 tablespoons grainy mustard
salt & freshly ground black pepper
1 ounce walnut halves, chopped
2 ounces grated strong cheddar cheese (for sprinkling on top)

Steps:

Spread each slice of bread on one side with the softened butter. Spread half the slices with some grainy mustard. Make sandwiches with the sliced leek and grated cheese, using one slice each of plain buttered bread and one slice of bread that has been spread with the mustard. Press firmly together, then cut each sandwich into four triangles.
Lightly butter a 2 litre shallow oven proof dish. Arrange each piece of sandwich in the prepared dish, points standing up.
Beat together the eggs, remaining mustard, seasoning and milk. Pour carefully over the sandwiches and then leave to stand for 30 minutes.
Preheat the oven to 160*C/325*F. Scatter the remaining cheese over top and then sprinkle with the chopped walnuts. Bake for 45 minutes to an hour, or until set with a crisp topping. If desired sprinkle with some chopped spring onion to serve.

Nutrition Facts : Calories 669.2, Fat 48.2, SaturatedFat 26.5, Cholesterol 227.7, Sodium 1002.5, Carbohydrate 30.8, Fiber 2.1, Sugar 3.6, Protein 29.6

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