Leek & Lancashire Cheese Bread & Butter Puddings

Lisa Faulkner 

These mini loaves of savoury bread and butter pudding make a fabulous teatime treat. They are very easy and are great served hot or cold.

Makes 8


  • 25 g (1 oz) salted butter, plus extra for greasing
  • 2 small leeks, finely sliced
  • 1 egg plus 2 egg yolks
  • 2 teaspoons mustard powder
  • 150 ml (¼ pint) double cream
  • 150 ml (¼ pint) whole milk
  • 50 g (2 oz) Lancashire cheese, grated
  • 2 teaspoons finely chopped chives, plus extra to serve
  • 5 slices stale white bread
  • sea salt and freshly ground black pepper

To serve

  • 2 slices smoked streaky bacon



1. Preheat the oven to 180C (350F), gas mark 4, and grease eight 5x8 cm (2x3 ¼ inch) miniature loaf tins.

2. Heat the butter in a frying pan until foaming then add the leeks and fry gently for 10 minutes until soft and caramelised. Remove from the heat and leave to cool.

3. Whisk together the egg, egg yolks, mustard powder, cream and milk until smooth. Stir in the cooled leeks, cheese and chives, and season with salt and pepper. Using the bottom of one of the loaf tins as a guide, cut out 8 rectanges of bread. Dip them in the egg mixture then lay in the bottom of each tin. Cut the remaining bread into 1cm (1/2 inch) cubes and stir through the egg mixture. Divde the mixture between tins, place on a baking tray and bake for 15 minutes until risen and golden brown. Remove from the oven and leave to cool slightly.

4. Meanwhile, fry the bacon in a dry non-stick pan for 2-3 minutes on each side until crisp then drain on kitchen paper. Leave to cool then finely slice. Serve the bread and butter puddings sprinkled with the bacon and chives.


Lisa Faulkner

Actress Lisa Faulkner was the clear winner of 2010 Celebrity MasterChef. Since then Lisa hasn't looked back in her cooking career. She is regularly on our television screens cooking on This Morning, Saturday Kitchen and Sunday Brunch. This exclusive recipe is from Lisa’s latest book, Tea & Cake.