Chunky ciabatta bread sauce with clotted cream

Chunky ciabatta bread sauce with clotted cream

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Prep: 10 mins Cook: 5 mins plus infusing


Serves 8
Leave the crusts on the bread for ease and less waste, then add clotted cream for a luxuriously rich sauce to spoon onto your Christmas dinner

Nutrition and extra info

Nutrition: per serving

  • kcal264
  • fat15g
  • saturates9g
  • carbs23g
  • sugars8g
  • fibre1g
  • protein8g
  • salt0.6g
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  • 1 onion, halved



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 whole cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 1 bay leaf
  • 5 black peppercorns
  • 1l full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 x 270g loaf ciabatta
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp clotted cream
  • pinch of freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury


  1. Put the onion, cloves, bay leaf, peppercorns and a pinch of salt in a saucepan with the milk. Heat gently until it just comes to the boil, then remove from the heat and leave to infuse for 20 mins.

  2. Put the ciabatta in a food processor and process into chunky crumbs. Strain the milk into a clean pan, discarding the onion and spices. Stir in the ciabatta crumbs and bring to a simmer, then cook gently for 2 mins. Remove from the heat and stir in the butter, cream and nutmeg. Check and adjust the seasoning if necessary.

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