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Savoury vegetable puddings

Name: Savoury vegetable puddings
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 350ml milk; 1 garlic clove, crushed; 2 carrots, diced; 1 cup frozen peas; 60g unsalted butter; 3 tablespoons (1/4 cup) plain flour; Pinch of nutmeg; 2 eggs; 1/2 cup grated cheddar, plus extra for topping; 1/2 cup grated parmesan, plus extra for topping; 2 spring onions, finely sliced; 1 1/2 cups fresh breadcrumbs, toasted, plus extra for topping

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Nothing goes together quite like peas and carrots - try this classic combination in pudding form with these savoury vegetable puddings.

350ml milk
1 garlic clove, crushed
2 carrots, diced
1 cup frozen peas
60g unsalted butter
3 tablespoons (1/4 cup) plain flour
Pinch of nutmeg
2 eggs
1/2 cup grated cheddar, plus extra for topping
1/2 cup grated parmesan, plus extra for topping
2 spring onions, finely sliced
1 1/2 cups fresh breadcrumbs, toasted, plus extra for topping

Method

1.

Place milk in a small pan with garlic and bring to the boil. Remove from heat and set aside to infuse for 10 minutes.
2.

Meanwhile, place the carrot in a saucepan with 2 cups (500ml) of water.
3.

Bring to boil, then add the peas. Cook for 1 minute, drain and set aside.
4.

Melt 40g butter in a saucepan, add flour and stir over low heat for 1-2 minutes.
5.

Strain milk, discarding garlic, and add to pan. Stir for 1-2 minutes until thickened, then season with salt, pepper and nutmeg. Cool slightly, then stir in eggs, cheeses, carrot, peas and spring onion.
6.

Preheat oven to 170°C. Butter four 120ml ramekins and coat base and sides with breadcrumbs. Spoon in the vegetable mixture and top with extra breadcrumbs and cheese. Place ramekins on a baking sheet and cook in oven for 20-25 minutes until crumbs are golden.