Turn a British classic pud into a delicious savoury dinner with the addition of meaty sausages and a mustard-seasoned custard, which soaks into the bread
- 6-8 good quality sausages, of whatever flavour you prefer
- 9 medium slices of white bread
- 40g butter, at room temperature
- 4 tbsp caramelised onions/onion relish
- 12-16 cherry tomatoes
- 5 large eggs
- 200ml double cream
- 1tbsp English mustard powder
- 1tsp dried thyme
- 100g mature cheddar, grated
- You'll also need:
- 1 x 1.5-1.8l baking dish
First of all you need to cook the sausages either in the oven, grill or frying pan and according to the pack instructions. Once cooked, and cool enough to handle, slice into roughly 1 cm pieces.
For the sausage bread and butter pudding: Butter the bread, then cut each piece diagonally in half. Spread the caramelised onions on the bottom of the buttered dish. Arrange the bread in the dish, in overlapping layers, adding slices of the sausages and tomatoes in between the layers.
In a large bowl, beat together the eggs and then mix in the cream, mustard powder, thyme and half of the cheese. Season with salt and pepper, then slowly pour this over the bread, pressing down so that the slices are submerged. Scatter over the remaining cheese, and leave to stand for about 10 mins, for the mixture to soak into the bread.
Meanwhile preheat the oven to 180ºC/350ºF/Gas Mark 4.
Place the bread and butter puddng on a baking tray and then put into the oven for 30-40 mins until the top is golden and the eggs are set when you press the centre of the dish.
Serve hot with a vegetable of your choice.
Top tip for making Jo Pratt’s sausage bread and butter pudding
You can also use cooked, leftover sausages in this dish instead of cooking sausages especially.