Leek and cheese bread and butter pudding

Main courses

  • Serves: 6
  • Preparation time: 20 minutes
  • Cooking time: 50 minutes
Powis bread and butter pudding © National Trust

Powis bread and butter pudding


  •  30ml of cooking oil
  •  150g of fresh leeks
  •  1/2 piece of bread, preferably local sliced white 
  •  5g herbs mixed fresh
  •  6 eggs, freedom food is best
  •  1 pint of milk
  •  300ml double cream
  •  200g Cheddar cheese
  •  5g cooking salt 
  •  2g white ground pepper




This is comfort food for refuelling after a bracing walk through the gardens. Why not try the original version at Lady Henrietta's Restaurant?

  1. Preheat the oven to 180C / 356F / gas mark 4
  2. Butter a large ovenproof dish
  3. Heat the oil in a pan, sauté the finely sliced leeks until soft
  4. Lay the sliced buttered bread in the dish, interspersed with the leeks
  5. Whisk the eggs, milk and cream
  6. Stir in the chives and grated cheese and season
  7. Add to the dish and bake for 50 mins until golden and set (still wobbly in the middle)
  8. Serve warm with new potatoes and carrots.