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This recipe was uploaded by DebDiMaggio
Grease proof paper
8 artichoke hearts
12 to 15 asparagous
200ml single cream
4 slices of parma ham
salt and pepper
Preheat oven at 250C
If the veg are fresh, peel and prepare the artichoke hearts, peel carrots and snap the bottoms off the asparagous.
Blanch the veg in boiling water for 8 to 10 minutes and drain. Make sure they are well draines as the water in the veg will make it hard for it to become firm properly and you'll have a watery broken slice of pudding. Whats nice about it is the colours of the slices when you cut them.
Mix in a bowl the eggs and cream, salt and pepper.
Place the greaseproof paper in the loaf tin, cut the paper to a long strip as wide as the tin and cover the whole length of it, then cut another piece to go over the width, they can overlap eachother but this will help to make a proper loaf shape without creases. If you use a silicone loaf tin you wont need paper. The other option is to butter the tin and cover with a little breadcrumbs.
Make a layer of artichokes by cutting them in half and placing the face down (you might want to add salt to each layer of the veg) and cover with a layer of cream and top with a slice of ham, then add another layer of carrotts and cover with more cream and a slice of ham, the last layer with asparagous and top with ham and the rest of the cream till it's all covered.
Place in the oven in a tin baigne marie for 25 minutes. When the pudding looks firm remove from oven and cool, once it has cooled at room temperature, place in the fridge, you can leave it in the tin, and serve 6 to 24 hours later. Remove from tin when cold and slice.
Serve with a sauce of natural greek yougurt, coriander and fresh cucumber, you can use salsa verde or pesto too!!!