Ingredients for Farmhouse Cheese and Caraway Soda Bread Puddings

• 250g plain flour, plus more for dusting

• 3/4 teaspoons bicarbonate of soda

• 1/2 ملعقة صغيرة ملح

• 1 tablespoon caraway seeds

• 240ml well-shaken buttermilk

• 2 tablespoons unsalted butter, melted

• 90g sharp white Cheddar cheese, coarsely grated (190g )

• 40g grated Parmigiano-Reggiano

• 4 بيضات كبيرة

• 600ml whole milk

• 8 (170g) ramekins or a 2-quart shallow gratin or baking dish

Preheat oven to 191°C with rack in middle.

Whisk together flour, bicarbonate of soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.

Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.

Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.

Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.

Preheat oven to 177°C with rack in middle. Butter ramekins or baking dish.

Cut enough bread into 1-inch cubes to measure 900ml (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).

Whisk together eggs, milk, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.

Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.

Bake until just set and a knife inserted in centre comes out clean, about 35 minutes.

Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.