Leek and Cheddar Bread and Butter Pudding

Ingredients

• 50 gm butter, coarsely chopped, plus extra for greasing
• 2 leeks, coarsely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp finely chopped thyme
• 300 gm crème fraîche or sour cream
• 2 eggs
• 2 egg yolks
• 2 tsp Dijon mustard
• 200 ml pouring cream
• 140 gm coarsely grated vintage cheddar
• 2 baby fennel bulbs, fronds reserved
• 60 ml white wine vinegar (¼ cup)
• ½ tsp caster sugar
• Finely grated rind and juice of ½ lemon
• 1 tbsp extra-virgin olive oil
• To serve: thickly sliced leg ham
• Cheddar brioche
• 120 ml milk, lukewarm
• 10 gm caster sugar
• 5 gm dried yeast (1¾ tsp)
• 450 gm plain flour (3 cups)
• 100 gm butter, softened
• 80 gm crème fraîche
• 80 gm coarsely grated vintage cheddar
• 2 eggs, at room temperature