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Ricette vegetariane
Farmhouse Cheese and Caraway Soda Bread Puddings

Farmhouse Cheese and Caraway Soda Bread Puddings

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These farmhouse cheese and caraway soda bread puddings offer a sophisticated twist on a classic comfort food. This vegetarian dish begins with a homemade, aromatic soda bread, flavoured with nutty caraway seeds and tangy buttermilk. Once baked and cooled, the bread is transformed into individual savoury puddings, soaked in a rich, cheesy custard made with sharp white Cheddar and salty Parmigiano-Reggiano.

Perfect as a substantial starter or a unique side dish for a Sunday roast, these puddings are cooked in a gentle bain-marie to ensure a delicate, velvety texture. Using individual ramekins makes them an excellent choice for entertaining, though the recipe works just as well in a single large gratin dish for a more relaxed family meal. Serve them warm to fully appreciate the melted cheese and earthy spice of the caraway.

Ingredients for Farmhouse Cheese and Caraway Soda Bread Puddings

250g plain flour, plus more for dusting
3/4 cucchiaini di bicarbonato di sodio
1/2 cucchiaini di sale
1 tablespoon caraway seeds
240ml well-shaken buttermilk
2 cucchiai di burro non salato, fuso
90g sharp white Cheddar cheese, coarsely grated (190g )
40g di Parmigiano-Reggiano grattugiato
4 uova grandi
600ml di latte intero
8 (170g) ramekins or a 2-quart shallow gratin or baking dish

How to make Farmhouse Cheese and Caraway Soda Bread Puddings

Preheat oven to 191°C with rack in middle.

Whisk together flour, bicarbonate of soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.

Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.

Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.

Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.

Preheat oven to 177°C with rack in middle. Butter ramekins or baking dish.

Cut enough bread into 1-inch cubes to measure 900ml (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).

Whisk together eggs, milk, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.

Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.

Bake until just set and a knife inserted in centre comes out clean, about 35 minutes.

Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.