Pounti

What Goes With It

• Green salad
• Cider
• Dijon mustard

How to Make Pounti

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1. Heat the oven to 180°C / 355°F and grease a 900 g loaf tin.

   Mark done

2. Blanch the chard in boiling water for 1 minute, drain, squeeze very dry and chop.

   Mark done Start 1 min timer

3. Fry the bacon for 6 minutes until the fat runs. Add the shallot for 2 minutes. Mix with the chard, prunes and parsley.

   Mark done Start 6 min timer

4. Whisk the flour, eggs, milk, salt and pepper to a smooth batter. Stir in the filling.

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5. Pour into the tin and bake for 60 minutes until golden and firm.

   Mark done Start 60 min timer

6. Rest for 10 minutes before slicing.

   Mark done Start 10 min timer

Worth Knowing Before You Cook

Squeeze the cooked chard dry.

Chop the prunes small so each slice has some.

Rest the loaf before slicing.

Leftovers

Keeps for 3 days in the fridge. Good cold or reheated.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.