Baked swede & Cheddar pudding
Baked swede & Cheddar pudding
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Ingredients
Method
Boil a kettle of water. Put the swede in a medium saucepan with 600ml boiling water (just enough to cover). Add 1 tsp salt and the bay leaf and simmer until tender (20-25 minutes). Drain the swede, reserving the cooking liquid. Discard the bay leaf.
2 Preheat the oven to 200°C, gas mark 6. Generously butter a 1-litre gratin dish. Tip the swede into a food processor and blend until smooth. Melt the butter in a medium saucepan and stir in the flour. Cook over a gentle heat for a couple of minutes, stirring constantly, then gradually whisk in 75ml of the reserved cooking liquid until you have a smooth paste. Stir in the cream and whisk for a couple of minutes. Remove from the heat and stir in 75g Cheddar, then mix in the swede purée, garlic and egg yolks. Season with the nutmeg, lots of freshly ground black pepper and the remaining ¼ tsp salt.
In a clean bowl, whisk the whites with a pinch of salt until the peaks hold their shape. Stir ⅓ of the whites into the swede mixture, then gently fold in the remaining whites and pour into the buttered gratin dish. Mix together the breadcrumbs and remaining 40g cheese, sprinkle over the pudding, then bake for 25-30 minutes until puffed and golden.
