Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

This savoury Welsh twist on a British classic makes for the perfect casual supper dish.

Ingredients:

4 thick slices of buttered bread
2 large Welsh leeks
2 medium eggs
400ml semi-skimmed milk
150ml single cream
50g Caws Cenarth Cheese
Tbsp mustard
Sprinkle salt and pepper

Method:

1. Grease pudding dish.
2. Cut bread and butter slices into quarters and arrange half of them in the bottom of the dish evenly, buttered side up.
3. Wash and slice the leeks and arrange over the bread and butter and lightly sprinkle with the paprika.
4. Heat 1 tsp of olive oil in a frying pan and cook the leeks for around 5 minutes.
5. Heat the milk until it is almost at boiling point.
6. Beat the eggs, cream, mustard, salt and pepper together, and then add to it the warmed milk.
7. Place the remaining bread, again buttered side up, and top off with your choice of Caws Cenarth cheese.
8. Bake in the oven for 25 minutes at 180°C, ensuring that the pudding has set all the way through and that the top is golden and gently bubbling.