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For the Berkswell pudding
Bake croissants in the oven at 175°C for 30 minutes. Leave overnight to go stale.
Berkswell Pudding Caramelised in Birch Sap
A savoury cheese pudding caramelised in birch sap, then topped with stout vinegar jelly and grated aged Berkswell cheese, from Michelin-starred L'Enclume in England's Lake District.
11 April, 2022
serves for
6
ingredients
Berkswell pudding
Double cream
300ml
Eggs
3
Salt
7g
Croissants
6
Berkswell cheese
100g
Birch sap
100ml (alternatively use maple syrup)
Berkswell cheese
8g (for serving)
Stout vinegar gel
Cumbrian stout vinegar
500ml
Sugar
60g
Agar agar
8g
Step 01
Step 02
Slice the croissants in half lengthways.
Step 03
Mix together the eggs, cream and salt.
Step 04
Place 4 of the croissant halves in a tray.
Step 05
Grate 50g of Berkswell over the top.
Step 06
Place another 4 halves on top, add the other 50g of Berkswell and finish with a layer of the final 4 croissant halves.
Step 07
Pour over all of the cream mixture.
Step 08
Cook with a 9-inch, water-filled baking tray on top at 170°C for 1 hour.
Step 09
Remove the tray and cook until the core is 72°C.
Step 10
Press and chill overnight.
Step 11
For the stout vinegar gel
Place all ingredients in a pan and bring to the boil.
Step 12
Once boiling, whisk for a minute then strain into a container.
Step 13
Blend the gel once set, and pass.
Step 14
Final steps and plating
Once pressed overnight, cut the pudding into 12 2x2x5cm rectangles (2 per person).
Step 15
Fry the portioned puddings in a pan and deglaze with the birch sap.
Step 16
After frying, place on a small flat plate, pipe a nice large dot of the stout vinegar gel, and grate a generous amount of Berkswell, with a microplane, on the top.
