Welsh Cheese Pudding

Monday 20 December 2010

Living in Chester as we do, we are right on the gateway to Wales. Indeed . . . a short five minute walk from the house, and we are in Wales!

Our Housing estate is actually surrounded by fields of leeks, which fill the air at certain times of the year with their pungent oniony smell. I think it's quite delightful, myself!

In fact, as we travelled to church this morning we passed by a field of frozen leeks . . . kind a pretty actually, all frosty green and icy tipped . . . but I wonder how the farmer feels. Are frozen leeks any good to him? Somehow I think not . . .

The Leek is the Welsh national symbol. ( I can think of worse things to represent you!)

This supper dish is a savoury bread and butter pudding, filled with the lovely flavours of slivered leeks and Caerphilly cheese, which is a Welsh variety of cheese, hailing from the Welsh village of Caerphilly!

Caerphilly sits in the shadows of one of Europe's largest castles. (Caer means Castle in the Welsh language) You can tell their cheese means a big deal to the people of Caerphilly as they hold a big festival there every year, called . . . "The Big Cheese" . . . what else!!

Caerphilly is a cow's milk cheese, light in colour and quite crumbly. It matures a lot quicker than cheddar giving it a dry crumbly centre and creamy edge . . . with a somewhat tangy, sour, but not at all unpleasant flavour.

We love this hearty supper dish as we love leeks and cheese, but you can also make it with cheddar and onion, which is also quite delicious!

I like it with a bit of Branston's Beetroot Pickle on the side. Yummo!

*Welsh Cheese Pudding*
Serves 4 - 6
Printable Recipe

Kind of like a savoury bread and butter pudding made with cheese and leek sandwiches. You can use sliced onions if you don't have any leeks. It's quite delicious!

3 medium slices of white bread, crusts removed
3 medium slices of whole wheat bread, crusts removed
2 ounces (1/4 cup) butter, softened
1 medium leek, washed, trimmed and very thinly sliced
8 ounces caerphilly cheese, crumbled (can use strong cheddar)
2 large free range eggs
1/4 tsp dry mustard powder
1 pint of milk (2 cups)
salt and pepper to taste
a small handful of walnuts, toasted and chopped
finely chopped spring onion to garnish (optional)

Spread each slice of the bread thickly with butter. Using one white slice and one whole wheat slice for each, make 3 sandwiches using the leek and 3/4 of the cheese. Press firmly together and then cut each sandwich into 4 triangles. Arrange them with the points up, in a 2 litre shallow ovenproof dish.

Beat the eggs together with the mustard powder and milk. Season to taste with salt and pepper. Pour over top of the sandwiches. Allow to stand for half an hour before cooking.

Preheat the oven to 160*C/325*F/ gas mark 3. Scatter the remaining cheese and walnuts over top of the pudding and then cook it in the preheated oven for about 45 minutes. Scatter the top with the spring onions, if using and serve to some lucky people.


  1. I just downloaded this one and will make it for sure when guests come this weekend. The Dutch have a similar cheese which I'll probably use. They don't stock much English cheese and I have a hard time getting cheddar sometimes. But I have found Dutch cheese substitutes well with anything. I take it to Texas in my suitcase when I travel there, wrapped and sealed of course. No one is flying this week from Amsterdam, though. <:3 Jenny

  2. Thanks for that. I have saved the recipe to use later. Not sure my fussy mot will go for leeks, but I will probably use bacon instead

  3. Yum! Will need to keep this one in mind for future use. I remember the leeks well too ;0)

  4. Delicious sounding as always! I love Caerphilly cheese. I heard on a quiz programme the other day that Cheshire cheese is the oldest cheese in England. We are now living about eleven miles from you so any time you need a taste tester, Marie.......! No idea it was such a short way into Wales from Chester, I need to get the map out.

  5. Oh my....delicious looking pudding!! And i alwayz love any dish with cheese.. :)

  6. This looks sooo good...warm, cheesy & comforting! I think I may have to try this for an easy supper during the Christmas break. Thanks, Marie! :o) Happy Day, dear friend--LOVE YOU LOTS ((BIG HUGS))

  7. Just the thing for these cold, cold days:)
    Pity my husband doesn't like cooked cheese:(

    Will give it a try when my daughter comes for tea.

  8. Marie, Thank you for this recipe! Our leeks we'd left in the garden froze during a recent cold snap here in the Pacific Northwest. They are kinda pretty, and a bit depressing at the same time, but yesterday I used some in a soup and though not perfect, they were perfectly edible. I am delighted with this recipe and will use some of our frosty leeks to make it SOON. Thanks!

  9. You're welcome whenever you feel like stepping over the border, Marie.
    I'm going to try this after the holiday, it sounds like real comfort food.

  10. I'm just over the border from you also, Marie! Lovely recipe which I shall try for sure. Happy Christmas to you both. Jeannette.

  11. Dear Marie This look absolutely delicious, sen dyou huggs dear, xxxgloria

  12. I now want to live by a leek field!!! What a lovely recipe! What a dreamy place to live! I dream of visiting Wales! I hope you have a wonderful Christmas!


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