Brioche bread and butter pudding with Tunworth and walnut ketchup

Instructions

1. Step 1

   Preheat an oven to 180°C/gas mark 4. Place the cream, eggs and egg yolk, salt and pepper in a bowl and whisk to incorporate

2. Step 2

   Butter each slice of brioche, then line a small tin with baking paper and grease that with butter. Layer the brioche slices into the tin, sprinkling them with grated Parmesan between each layer. Once all layered, press it down firmly and pour over the custard

3. Step 3

   Cover the brioche with another sheet of baking paper and cook for 20 minutes. After this time, remove the top piece of paper and bake for a further 15 minutes until nice and golden. Leave to cool to room temperature, then place a weight on top and leave in the fridge for 45 minutes to cool and compress

4. Step 4

   To make the walnut ketchup, place all the ingredients in a pan (including all the vinegar from the jar of pickled walnuts) and reduce by half over a medium heat

5. Step 5

   Once reduced, remove the bay leaf and transfer to a blender. Blitz until smooth, taste and season with salt then pass through a fine sieve. Once cool, transfer to a squeezy bottle or piping bag. Due to the vinegar content, any leftover ketchup should last for months in the fridge

6. Step 6

   Once the brioche has chilled and set, slice it into batons and fry in a frying pan with a knob of butter until nice and golden on all sides

7. Step 7

   To serve, plate the brioche with a slice of room temperature Tunworth cheese and some dots of walnut ketchup