Ingredients for Farmhouse Cheese and Caraway Soda Bread Puddings

• 250g plain flour, plus more for dusting

• 3/4 teaspoons bicarbonate of soda

• 1/2 teskedar salt

• 1 tablespoon caraway seeds

• 240ml well-shaken buttermilk

• 2 tablespoons unsalted butter, melted

• 90g sharp white Cheddar cheese, coarsely grated (190g )

• 40g grated Parmigiano-Reggiano

• 4 stora ägg

• 600ml whole milk

• 8 (170g) ramekins or a 2-quart shallow gratin or baking dish

Preheat oven to 191°C with rack in middle.

Whisk together flour, bicarbonate of soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.

Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.

Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.

Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.

Preheat oven to 177°C with rack in middle. Butter ramekins or baking dish.

Cut enough bread into 1-inch cubes to measure 900ml (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).

Whisk together eggs, milk, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.

Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.

Bake until just set and a knife inserted in centre comes out clean, about 35 minutes.

Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.

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