Servings: 4
Calories: 368kcal
Equipment
- Large bowl
- Whisk
- Baking tray
- Nonstick cooking spray
- Pastry brush
Ingredients
- olive oil
- 150 g plain flour
- 150 ml semi-skimmed milk
- 4 large free-range eggs
- 50 g Brie
- ½ teaspoon Dijon mustard
- 1 bunch of spring onions
- red wine vinegar
- ½ a bunch of tarragon (10g)
- 320 g mixed seedless grapes
- extra virgin olive oil
Instructions
- Preheat your oven to 200C/Gas Mark 6.
- Grease a 1-litre pudding tin with olive oil and set aside.
- In a large bowl, mix together the flour and milk until you have a smooth batter.
- Beat in the eggs one at a time until well incorporated.
- Stir in the Brie, mustard, spring onions, red wine vinegar and tarragon until combined.
- Fold in the grapes and pour the mixture into the greased pudding tin.
- Bake in the preheated oven for 30 minutes or until golden brown.
- Once cooked, remove from the oven and drizzle with extra virgin olive oil before serving.
Video
Notes
- Add more or less Brie, mustard and red wine vinegar to suit your preference
- If you prefer a crunchier texture, bake the pudding for an additional 5 minutes.
- Make sure to use fresh grapes as opposed to tinned or frozen ones for best results.
- Use a non-stick pudding tin to ensure that the pudding does not stick to the sides.
- Serve with a drizzle of gravy or some roasted vegetables for extra flavour.
Nutrition
Calories: 368kcal
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