Ingredients
- SpinneysFOOD Full Fat Milk 500ml
- SpinneysFOOD Organic Free-Range Eggs 3, large
- Wholegrain mustard 1 tbsp
- SpinneysFOOD Fresh Thyme A handful
- SpinneysFOOD Fine Sea Salt ½ tsp
- Brown onion 1, medium
- Garlic 1 clove
- SpinneysFOOD Parmigiano Reggiano Cheese 50g
- Gruyère cheese 50g
- SpinneysFOOD Goat’s Cheese 100g
- SpinneysFOOD Baked Pumpkin Rings 275g
Nutrition (Per serving)
- Calories 274
- Fat 17.8g
- Saturates 10.3g
- Protein 19.2g
- Carbs 10.1g
- Sugars 4.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Savoury sweet potato bread-and-butter pudding
Spanish 5 Mins Prep · 25 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- In a large jug, combine the milk, eggs, mustard, thyme and salt.
- Finely dice the onion and mince the garlic. Set both aside. Grate the Parmigiano Reggiano and Gruyère. Crumble the goat’s cheese.
- Place the baked pumpkin rings in two large bowls. Add the onion and garlic. Sprinkle over the grated cheese. Finally, halve the custard mixture and pour it over the doughnuts.
- Bake for approx. 25 minutes until set and golden brown.
- Serve immediately.