• 5 cloves
  • 1 onion, peeled
  • 1 bay leaf
  • 4 sprig thyme
  • 1 whole nutmeg, to grate
  • 550 ml whole milk
  • 100 g fresh white breadcrumbs, slightly stale
  • 30 g salted butter
  • 2 tbsp double cream


  1. 1

    Poke the cloves into the onion then put it in a pan with the bay leaf, thyme, a pinch of freshly grated nutmeg and milk. Bring to a boil, then turn down to a simmer and cook for 20 minutes. If you have time here, let it infuse for 1 hour.

  2. 2

    Strain the liquid and return it to the pan then add the breadcrumbs and simmer for a further 5 minutes. Stir in the butter, double cream and a pinch of extra nutmeg. Season with freshly ground black pepper and serve.


    Cook’s tip: This can be made up to 3 days in advance and then reheated on the hob or microwave – if it’s a little thick, just add a bit of milk and stir while heating.

Nutritional Details

Each serving provides
  • Energy 494kj 118kcal 6%
  • Fat 7.9g 11%
  • Saturates 4.9g 25%
  • Sugars 3.7g 4%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

7.8g carbohydrate 0.9g fibre 3.4g protein

Also in these Scrapbooks

Back to top