Fill a large saucepan with cold water and 2 tbsp (30 ml) of salt and bring to the boil. Prepare a separate large bowl of cold water.
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.
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.
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.
Assemble the puddings: Take four 150ml (5.1 fl oz) microwaveable pudding dishes.
Line each with one large dark green cabbage leaf and one lighter green leaf.
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.
Cover the puddings and refrigerate until needed.
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.
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.)
To serve, carefully remove the lids and invert the puddings onto plates.
Drizzle with the warm ale reduction and enjoy.
