The Ultimate Make-Ahead Savory Pudding is the dinner party's best friend — baked goat's Cheddar soufflé-puddings with roasted tomatoes and crisp Little Gem in fried onion vinaigrette, assembled today and baked straight from the fridge tomorrow. Assemble ahead, bake from cold, stay calm.
The Ultimate Make-Ahead Savory Pudding
If you’ve never experienced the tangy, nutty magic of a mature goat’s cheddar, this is your sign! We’re transforming it into the most incredible twice-baked puddings. Think of them as the heartier, more forgiving cousin of a classic soufflé – impossibly light yet satisfyingly rich. The best part? You can do all the hard work a day in advance, making them perfect for a stress-free dinner party. That second bake is where the magic happens, creating an irresistible golden crust over a molten, cheesy center.
Ingredients
• SERVES 6
• 40g (1.41 oz) / 3 tbsp (45 ml) unsalted butter, plus more for the ramekins
• 40g (1.41 oz) / 1/3 cup (720 ml) plain flour, plus more for the ramekins
• 225ml (7.6 fl oz) / 1 cup warm whole milk
• 150ml (5.1 fl oz) / 2/3 cup (720 ml) whipping cream
• 4 large eggs, separated
• Sea salt and freshly ground black pepper
• 175g (6.2 oz) / 1 3/4 cups (960 ml) grated goat’s Cheddar
• 4 large ripe tomatoes
• A little sunflower oil for brushing
• 2 heads of Little Gem lettuce
• 1 quantity Fried onion vinaigrette
Instructions
1. Prepare for the first bake by preheating the oven to 150°C (300°F)/fan 130°C (265°F)/gas mark 2. Generously butter and flour six ramekins, then line the bottom of each with a circle of baking parchment.
2. In a saucepan over medium heat, melt the 40g (1.41 oz) of butter. Add the flour and cook, stirring constantly, for 2 minutes to create a roux.
3. Gradually whisk in the warm milk until smooth. Continue to heat, whisking, until the sauce bubbles and thickens. Stir in the cream and remove from the heat.
4. Allow the sauce to cool for a few minutes. It’s crucial that it’s not piping hot for the next step. Once cooled slightly, whisk in the four egg yolks until fully combined.
5. In a separate, scrupulously clean bowl, add a pinch of salt to the egg whites. Whisk with an electric or stand mixer until soft peaks form.
6. Gently fold the whipped egg whites into the cheese sauce using a spatula, working in thirds to maintain as much air as possible. Season with salt and pepper, then fold in the grated goat’s cheddar.
7. Carefully divide the mixture among the prepared ramekins. Scrape the bowl to ensure you get all the cheese that may have settled at the bottom.
8. Place the ramekins on a baking tray and bake for 1 hour. The puddings will be slightly risen but still have a gentle wobble in the center.
9. Remove from the oven and allow the puddings to cool completely in their moulds. Once cold, carefully turn them out and refrigerate until you’re ready for the final bake. They can be stored in the fridge for up to 24 hours.
10. For the second bake, preheat the oven to 160°C (325°F)/fan 140°C (275°F)/gas mark 3. Place the chilled puddings on a baking tray lined with baking parchment.
11. Cut the tomatoes in half or quarters, place them on a separate baking tray, brush with oil, and season with salt and pepper.
12. Place the puddings on the top shelf and the tomatoes on the bottom shelf of the oven. Bake both for 20 minutes.
13. While they bake, halve the lettuces, brush with oil, and season. After the puddings and tomatoes have been in for 15 minutes, add the lettuce on a third tray for the final 5 minutes of cooking time.
14. To serve, place a hot pudding on each warmed plate. Arrange the roasted tomatoes and warm lettuce alongside. Drizzle the vinaigrette over the vegetables or serve it as a base for the pudding.
Nutritional Information
• Per serving (pudding only, estimate)
• Calories: 455 kcal
• Fat: 38g
• Carbohydrates: 10g
• Protein: 18g
• Sodium: 450mg
• Please note that this is an estimate and can vary based on the specific used.
Pro Tips
• for Perfect Puddings
• For an even richer flavour, seek out a mature or aged goat’s cheddar.
• These puddings can be fully prepared and baked once up to a day in advance. Simply chill, then perform the second bake just before serving.
• When folding in the whipped egg whites, use a light touch with a spatula to keep as much air in the mixture as possible for a lighter texture.
• Don’t be afraid to experiment! Swap the goat’s cheddar for a sharp regular cheddar or even a tangy Stilton for a different flavour profile.
FAQ
Q: Can I use a different cheese for this savory pudding
A: Absolutely! While the recipe highlights mature goat’s cheddar, you can easily substitute it for a different flavor profile. The recipe suggests trying a sharp regular cheddar or a tangy Stilton. Just ensure any cheese you choose is vegetarian-friendly by checking for microbial or vegetable-based rennet.
Q: How much protein is in one serving of this pudding
A: Each serving of the savory pudding is a good source of vegetarian protein, containing an estimated 18 grams (0.63 oz / 17.9 g) per serving. The protein comes primarily from the eggs and the generous amount of goat’s cheddar in the recipe.
Q: How far in advance can I prepare these vegetarian puddings
A: These puddings are designed to be made ahead, making them perfect for stress-free entertaining. You can complete the first bake, cool the puddings, and store them in the refrigerator for up to 24 hours before their final 20-minute bake.
Q: Is it possible to make this savory pudding vegan
A: This specific recipe relies heavily on dairy (butter, milk, cream, cheese) and eggs for its structure and rich, soufflé-like texture. A direct vegan substitution would be very challenging and would require a fundamentally different recipe using plant-based alternatives and a vegan egg replacer capable of providing significant lift.
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The Ultimate Make-Ahead Savory Pudding
Ingredients
Method
- Prepare for the first bake by preheating the oven to 150°C (300°F)/fan 130°C (265°F)/gas mark 2. Generously butter and flour six ramekins, then line the bottom of each with a circle of baking parchment.
- In a saucepan over medium heat, melt the 40g (1.41 oz) of butter.
- Add the flour and cook, stirring constantly, for 2 minutes to create a roux.
- Gradually whisk in the warm milk until smooth.
- Continue to heat, whisking, until the sauce bubbles and thickens.
- Stir in the cream and remove from the heat.
- Allow the sauce to cool for a few minutes. It's crucial that it's not piping hot for the next step.
- Once cooled slightly, whisk in the four egg yolks until fully combined.
- In a separate, scrupulously clean bowl, add a pinch of salt to the egg whites.
- Whisk with an electric or stand mixer until soft peaks form.
- Gently fold the whipped egg whites into the cheese sauce using a spatula, working in thirds to maintain as much air as possible.
- Season with salt and pepper, then fold in the grated goat's cheddar.
- Carefully divide the mixture among the prepared ramekins. Scrape the bowl to ensure you get all the cheese that may have settled at the bottom.
- Place the ramekins on a baking tray and bake for 1 hour. The puddings will be slightly risen but still have a gentle wobble in the center.
- Remove from the oven and allow the puddings to cool completely in their moulds.
- Once cold, carefully turn them out and refrigerate until you're ready for the final bake. They can be stored in the fridge for up to 24 hours.
- For the second bake, preheat the oven to 160°C (325°F)/fan 140°C (275°F)/gas mark 3.
- Place the chilled puddings on a baking tray lined with baking parchment.
- Cut the tomatoes in half or quarters, place them on a separate baking tray, brush with oil, and season with salt and pepper.
- Place the puddings on the top shelf and the tomatoes on the bottom shelf of the oven.
- Bake both for 20 minutes.
- While they bake, halve the lettuces, brush with oil, and season.
- After the puddings and tomatoes have been in for 15 minutes, add the lettuce on a third tray for the final 5 minutes of cooking time.
- To serve, place a hot pudding on each warmed plate.
- Arrange the roasted tomatoes and warm lettuce alongside.
- Drizzle the vinaigrette over the vegetables or serve it as a base for the pudding.
- When folding in the whipped egg whites, use a light touch with a spatula to keep as much air in the mixture as possible for a lighter texture.
- Don't be afraid to experiment! Swap the goat's cheddar for a sharp regular cheddar or even a tangy Stilton for a different flavour profile.
