Get ready to fall in love with the most comforting, savoury pudding you’ve ever tasted! This recipe is our British, vegetarian spin on a classic Italian dish, swapping out fontina and chicken stock for a gloriously sharp mature Cheddar and rich vegetable flavours. The secret? Stale bread that soaks up all the buttery, cheesy goodness, layered between tender Savoy cabbage leaves. This dish was so popular at our original York restaurant that regulars would call ahead just to make sure it was on the menu. Now, you can create this legendary comfort food in your own kitchen!
Ingredients
• For the Pudding (Serves 4)
• 1 small Savoy cabbage
• 120g / 4.25 oz unsalted butter
• 4 thick slices of day-old white bread, broken into pieces
• 250g / 9 oz mature Cheddar, grated
• Sea salt and freshly ground black pepper
• For the Ale Reduction
• 350ml / 1.5 cups dark ale
• 75g / 1/3 cup granulated sugar
Instructions
1. Fill a large saucepan with cold water and 2 tbsp of salt and bring to the boil. Prepare a separate large bowl of cold water.
2. Prepare the cabbage: Remove any bruised outer leaves. Cut the cabbage into quarters through the core, then remove the core and separate the leaves. Wash them well.
3. Plunge the cabbage leaves into the boiling water in small batches and cook for 5-6 minutes, or until tender. Using a slotted spoon, transfer the cooked cabbage to the bowl of cold water to stop the cooking process and preserve its colour. Once cooled, drain thoroughly.
4. Reserve 100ml / 3.5 fl oz of the hot cabbage cooking water. Pour it into a large mixing bowl, add the butter, and allow it to melt. Add the broken bread pieces and mix until the liquid is fully absorbed.
5. Assemble the puddings: Take four 150ml microwaveable pudding dishes. Line each with one large dark green cabbage leaf and one lighter green leaf.
6. Layer the : Add a layer of the soaked bread, season with salt and pepper, then add a layer of grated cheese. Press down firmly. Repeat the layers—cabbage, bread, seasoning, cheese—pressing down each time until the dishes are full.
7. Cover the puddings and refrigerate until needed.
8. Make the ale reduction: In a small saucepan, simmer the ale with the sugar over medium heat until it has reduced to about half its original volume. Season with a pinch of salt.
9. To cook, place a lid loosely on a pudding basin and microwave on medium (800W) for 1 minute. Carefully remove and turn it upside down briefly to circulate the juices, then turn it right way up and heat for another 1.5 minutes or until piping hot. Repeat for all four puddings. (Alternatively, place the basins in a steamer and cook for 15 minutes.)
10. To serve, carefully remove the lids and invert the puddings onto plates. Drizzle with the warm ale reduction and enjoy.
Nutritional Information
• Calories: Approx. 550 kcal per serving
• Protein: 22g
• Fat: 35g
• Carbohydrates: 38g
• Note: Savoy cabbage is an excellent source of Vitamin K and Vitamin C.
Pro Tips
• The drier the bread, the better it soaks up the juices. If your bread is fresh, leave the slices out on the counter for a few hours or toast them lightly in the oven.
• Press each layer down firmly as you assemble the puddings. This compaction is key to helping them hold their beautiful shape when turned out.
• For the best flavour and melt, grate your own block of mature Cheddar. Pre-shredded cheeses often contain anti-caking agents that can affect the final texture.
• These puddings can be fully assembled up to a day in advance and kept covered in the fridge, making them perfect for easy entertaining. Just cook when you’re ready to serve.
FAQ
Q: Can I make this savoury pudding vegan
A: To make this recipe vegan, you’ll need a few key substitutions. Use a high-quality vegan butter block instead of dairy butter and swap the mature Cheddar for your favourite brand of dairy-free melting cheese. Most other ingredients are naturally vegan, but it’s wise to check your dark ale on a site like Barnivore to ensure no animal products were used in the fining process.
Q: What other cheese can I use in this vegetarian recipe
A: While mature Cheddar gives a fantastic sharp flavour, you can certainly experiment! A strong, vegetarian-friendly Gruyère would add a lovely nutty taste, or a smoked Gouda could bring a new dimension. Just ensure you choose a good melting cheese and always check the label for vegetarian rennet.
Q: How can I add more protein to this dish
A: This pudding already provides a good amount of protein from the cheese. However, to boost it further, you could add a layer of cooked and seasoned lentils or white beans (like cannellini) between the bread and cheese layers. This will add protein and fibre without dramatically changing the comforting texture.
Q: Can I prepare these vegetarian puddings in advance
A: Absolutely! This recipe is perfect for meal prep. You can fully assemble the puddings in their dishes, cover them tightly, and keep them in the fridge for up to 24 hours. This actually helps the flavours to meld. Simply cook them straight from the fridge when you’re ready to serve.
