Pear pudding recipe

• 3 Medium to thick slices of English Farmhouse white bread, preferably a day or two old, buttered
• 2 Ripe but firm large pears, peeled, cored and cut into 1.5 cm chunks
• 180 g (6.3oz) Stinking Bishop cut into the same sized pieces as the pears
• 2 Large eggs
• 1 Large egg yolk
• 300 ml (10.6fl oz) Single cream
• 1 Generous handful of grated Old Winchester
• 0.25 tbsp Nutmeg
• 0.5 tbsp Cayenne pepper
• 1 Knob of butter
• 1 Pinch sea salt
• 1 Pinch black pepper

1. Preheat your oven to 180C and set the kettle boiling.
2. Melt the knob of butter in a frying pan roomy enough to accommodate the pears in a single layer, and when it's bubbling add them to the pan.
3. Saute the pears on a highish heat until they start to take on some colour and then set them aside to cool.
4. Meanwhile whisk together the eggs, cream, nutmeg and cayenne pepper and season with generous pinches of sea salt and black pepper.
5. Cut the buttered bread slices into quarters and arrange them, points uppermost, in overlapping layers in a gratin dish, tucking about _ of the pear and cheese between them as you go.
6. Scatter the remaining pear and Stinking Bishop across the top.
7. Pour over the savoury custard and let everything sit and soak for a few minutes.
8. Scatter the Old Winchester across the top.
9. Place the dish into a roasting tray and pour in boiling water to two thirds the way up the sides of the dish.
10. Pop everything into the middle of the oven and give it 35 minutes.
11. The top should be golden brown and crunchy.
12. Dust with a little more cayenne if you like a spicy kick.
13. Give it a few minutes to rest and serve warm, with a salad of your choice.

white bread, eggs, egg yolk, cream, generous handful, nutmeg, cayenne pepper, butter, salt, black pepper

Taken from www.lovefood.com/guide/recipes/10300/savoury-pear-pudding (may not work)