Savory Broccoli Cheddar Pudding

This is so rich! Forget any calorie counting here. Reserve for luscious occasions. Serve as an indulgent side dish or with a salad. A leek instead of an onion would be lovely here.

Savory Broccoli Cheddar Pudding

 

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Prep time

10 mins

Cook time

1 hour 10 mins

Total time

1 hour 20 mins

 

Recipe By: Sheila McDuffie

Serves: 6 to 8 servings

Ingredients

• 3 tablespoons (1.5 oz/45g) unsalted butter, divided
• 1 medium onion, finely chopped, about 1 cup (5 oz/142g)
• 1 garlic clove, finely chopped
• 3 cups broccoli, cut into 1-inch pieces
• ⅛ cup (1 oz/30g) all-purpose flour
• 2 eggs
• 1 cup (8 fl oz/227g) heavy cream
• 1 cup (4 oz/113g) shredded cheddar cheese
• ½ cup (1 oz/ 25g) freshly grated Parmesan cheese, divided
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Position rack in the center of oven. Preheat oven to 350° F (180° C/Gas Mark 4). Grease baking dish with 1 tablespoon (.5 oz/15g) butter. Line a baking sheet with parchment paper.
2. Place broccoli in medium-size saucepan, and cover with water. Bring to a simmer over medium-high heat. Cook until tender but not mushy. Drain and plunge into ice water. Cool and drain. Place half of the broccoli in a food processor and pulse until finely chopped or chop by hand.
3. Melt remaining 2 tablespoons (1 oz/15g) butter in skillet over medium-low heat. Add onion and cook until the onions are very tender, about 8 to10 minutes. Add garlic and stir for 1 minute until fragrant. Remove skillet from the heat.
4. Put eggs and cream in a large mixing bowl and whisk to combine. Add broccoli, onion mixture, cheddar cheese, ¼ cup Parmesan cheese, salt, and pepper. Stir to combine.
5. Pour into the prepared baking dish. Sprinkle remaining Parmesan on top.
6. Place on a parchment-lined baking sheet to prevent drips. Bake for 40 to 50 minutes until top is lightly browned. A knife inserted in the center should come out clean. Allow to set for 5 minutes before serving.

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