Tips for Ham Salad Pudding
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Use slightly stale bread — it soaks up custard better.
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Adjust the ham mixture to your taste (e.g. more mustard, or different pickles).
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Press down the top layer of bread so it doesn’t dry out.
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Let sit for 5–10 mins after baking before slicing.
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Use a firm cheddar for better melting and flavour.
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Add cooked peas or sweetcorn for extra veg.
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You can prep it ahead and bake later.
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Avoid overbaking — quiche-like consistency is ideal.
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If top browns too quickly, cover loosely with foil.
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Try wholegrain or rye bread for a richer base.
Serve It With Suggestions
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Mustard-dressed green salad
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Pickled beetroot or onions
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Roasted tomatoes or grilled asparagus
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Crusty sourdough or rye toast
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Tomato chutney or apple compote
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Light soup like leek and potato
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A fried egg on top
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Chilled dry cider or sparkling water
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Steamed green beans
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Horseradish cream or aioli
FAQs
Q: Can I use sandwich ham instead of cooked roast ham?
A: Yes — but finely dice it and use a slightly drier bread to avoid sogginess.
Q: Can I prep it the night before?
A: Absolutely. Assemble and refrigerate, then bake when ready.
Q: Can I use different cheese?
A: Yes — try Emmental, mozzarella, or even crumbled blue cheese for a twist.
Q: Is this freezer-friendly?
A: Yes — cool completely, portion, and wrap tightly before freezing.
Q: What if I don’t eat mayo?
A: Replace with crème fraîche or extra cream.
Q: Can I use gluten-free bread?
A: Yes, just make sure it holds structure when soaked.
Q: What size dish is best?
A: A 9-inch round or 8×8 square dish works well.
Q: Can I add vegetables?
A: Definitely — try spinach, corn, peas, or mushrooms.
Q: How do I reheat leftovers?
A: Cover with foil and warm in a 170°C oven for 15–20 minutes.
Q: Will this work as finger food?
A: Bake in muffin tins for individual portions for buffets or parties.
