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Coastal Cottage: Leek and cheese puddings

Chef Lisa Faulkner travels to Pembrokeshire in Wales to take in the amazing countryside and delve into the local cuisine.

In this episode, Lisa takes a horseriding trip in one of the few places in the UK where you are allowed to ride horses on the beach, before meeting Wyn and his daughter Lynda, who are famous for the cheeses they make on their organic farm. Lisa then heads home to Coastal Cottage to cook her leek and cheese bread and butter puddings recipe with some of Lynda's farm-made cheese.

Serves: 8


25g salted butter, plus extra for greasing2 small leeks, finely sliced1 egg plus 2 egg yolks2 teaspoons mustard powder150ml Double cream150 whole milk75g cheese, grated2 teaspoons finely chopped chives, plus extra to serve5 slices stale white breadSea salt and freshly ground black pepper

To serve

2 slices smoked streaky bacon


  • Preheat the oven to 180, gas mark 4, and grease eight 5x8cm mini loaf tins

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

  • 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 rectangles of bread. Dip them in the egg mixture and then lay in the bottom of each tin. Cut the remaining bread into 1 cm cubes and stir through the egg mixture. Divide 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.

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

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Weekdays 10am-12:30pm