Leek Pudding

Appetizers | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Leek Pudding

Ingredients

Leek - 8.8 oz
Breadcrumbs - 1.8 oz
Milk - 22 fl oz
Butter - 1.6 oz
Farm fresh eggs - 3 pieces
Cream - 6 fl oz
Spinach - 3.5 oz
Safflower Oil - 1 tablespoon
Wheat Flour - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Prepare the leek — boil in salted water for 20–30 minutes until soft. Place the breadcrumbs in a bowl with warm milk and let sit for about 10 minutes. Drain the water from the pot and dry the leek with paper towels. Take a 20 cm long baking dish and line the bottom with foil, greasing it with butter. Preheat the oven to 356°F.

Step 2

Clean the leek, keeping the tops, and cut the white part into 2 cm wide pieces. Blend the tops with the breadcrumbs, add the eggs one at a time, and continue to blend. When the mixture is smooth, transfer it to a bowl and add the whipped cream. Mix well and add the pieces of leek — mix again and pour the mixture into the foil-lined dish.

Step 3

Place the dish in a deep baking tray or a larger baking dish and pour boiling water into it so that it rises about halfway up the dish with the pudding. Bake everything together in the preheated oven at 302°F for 1 hour.

Step 4

During this time, prepare the béchamel: melt the butter with the sunflower oil in a saucepan and stir in the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer on low heat, stirring, for 8–10 minutes. Then transfer the sauce to a blender and add the cooked spinach: blend thoroughly to make a green béchamel sauce.