Hairy Bikers Leek Pudding

Hairy Bikers Leek Pudding is made with leeks, garlic, white wine, heavy cream, milk, nutmeg, cayenne, bread, eggs, and Gruyere and Parmesan cheeses. It serves six and takes about 1 hour and 45 minutes to prepare and bake for a savory, rich dish.

More Hairy Bikers Recipe:

• Hairy Bikers Pork Pie
• Hairy Bikers Treacle Tart
• Hairy Bikers Cottage Pie

🧡 Why You’ll Love This Leek Pudding Recipe:

• Rich and Creamy: The combination of heavy cream and milk creates a luxuriously creamy texture that’s incredibly satisfying.
• Depth of Flavor: The leeks, sautéed gently with garlic and reduced white wine, offer a deep, nuanced flavor that is both sweet and savory.
• Comforting and Hearty: This pudding is the epitome of comfort food, perfect for chilly evenings or when you’re in the mood for something hearty and satisfying.
• Exciting Textures: The crusty top, creamy middle, and soft, moist base offer a delightful variety of textures in every bite.

❓ What Is Hairy Bikers Leek Pudding Recipe?

Hairy Bikers’ Leek Pudding is a savory dish made with leeks, garlic, white wine, heavy cream, milk, nutmeg, cayenne, eggs, brioche bread, and a blend of Gruyere and Parmesan cheeses, baked to a creamy, flavorful perfection.

🥚 Hairy Bikers Leek Pudding Ingredients

• 3 tablespoons unsalted butter, plus more for baking dish
• 1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well
• 2 garlic cloves, crushed
• ⅓ cup dry white wine
• 3 cups heavy cream
• 2 cups whole milk
• ½ teaspoon freshly grated nutmeg
• Pinch of cayenne pepper
• 2 teaspoons coarse salt
• ¼ teaspoon freshly ground pepper
• 5 large eggs plus 2 large egg yolks, lightly beaten
• 1 loaf day-old brioche (about 1 pound), crusts removed, cut into ¾-inch slices and then halved crosswise
• 2 cups grated Gruyere cheese
• 1 cup grated Parmesan cheese

🥮 How To Make Hairy Bikers Leek Pudding

1. Get the oven ready by setting it to 350 degrees. Prepare a round baking dish that is 10 inches (10 cups) in diameter from butter. On medium heat, melt the butter in a medium-sized pot.
2. Add the garlic and leeks and stir them around a lot. Cook for about 10 minutes, until the leeks are soft. Brought to a boil after adding wine. Lower the heat and keep cooking until the liquid is completely gone. Make a bowl and set aside half of the leek mixture.
3. Add the cream, milk, nutmeg, cayenne, salt, and pepper to the pan with the leeks and stir them in. Heat the mixture until it starts to boil. A medium-sized bowl holds the eggs and whites.
4. Add 1/2 cup of the hot cream-leek mixture and whisk them together. Another cup of the cream-cheese mixture should be added while whisking. The egg-cheese mixture should then be put back into the pan. It will take about 4 to 5 minutes of mixing while cooking until the mixture gets thick.
5. Spread out eight or nine pieces of bread in the dish that has been made. Cover the bread with 2 cups of the egg-leek mix. On top of the bread, sprinkle half of the onions you saved and half of the cheeses. For 10 minutes, let stand.
6. Cover the top with the rest of the bread in a circle that slightly overlaps. Then, add the rest of the egg-leek filling. Scatter the rest of the cheeses and leeks on top. For 10 minutes, let stand.
7. It is best to put the dish in a small baking pan and cover it with foil as little as possible. Pour hot water into the dish until it comes halfway up the sides. It should take about 55 minutes of baking until the dough is set and golden brown.
8. After taking off the paper, bake for another 20 minutes or until the center is a deep golden brown color. Cover and set on a wire rack to cool. Warm up or let it cool down before serving.

💭 Recipe Tips:

• Cooking the Leeks: Cook the leeks and garlic over medium heat until they’re soft but not browned, to bring out their sweetness without burning.
• Bread Selection: Use day-old brioche for its rich, buttery flavor and soft texture. Ensure the crusts are removed for a consistent texture in the pudding.
• Egg Mixture: Whisk the eggs thoroughly before adding to the cream and leek mixture. Temper the eggs by gradually adding hot liquid to avoid scrambling them.
• Resting Time: Let the assembled pudding stand before baking. This allows the bread to soak up the egg mixture, resulting in a more cohesive pudding.
• Baking Time and Temperature: Bake until the pudding is set and golden brown. The time may vary depending on your oven, so keep an eye on it.
• Cooling: Let the pudding cool slightly on a wire rack before serving to allow it to set properly and make it easier to slice.

🥗 What To Serve Leek Pudding?

Serve Leek Pudding with a crisp green salad, roasted vegetables, grilled meats like chicken or pork, sautéed mushrooms, or steamed greens it also pairs well with a light soup or as a standout dish in a brunch spread.

🎚 How To Store Leftovers Leek Pudding?

• Refrigeration: Store leftover Leek Pudding in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze Leek Pudding in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Leek Pudding?

• Oven Method: Preheat the oven to 350°F (175°C). Place the Leek Pudding in an oven-safe dish and cover with foil reheat for about 15-20 minutes or until heated through.
• Microwave Method: Cut the pudding into individual portions and heat in the microwave on medium power, checking every 30 seconds, until warmed to your preference.

FAQ’S

Try More Hairy Bikers Recipe:

• Hairy Bikers Salmon En Croute
• Hairy Bikers Baked Bean Pie
• Hairy Bikers Meat And Potato Pie

Hairy Bikers Leek Pudding Nutrition Fact

Serving Size: 1 slice (approximately 150g)

• Calories: 356
• Total Fat: 20g
• Cholesterol: 80mg
• Sodium: 950mg
• Total Carbohydrates: 25g
• Protein: 18g
• Vitamin D: 0.2mcg
• Calcium: 20mg
• Iron: 2mg
• Potassium: 250mg