Friday, 30 March 2012

Cheese pudding


·         4 oz grated cheese
·         2 eggs
·         ½ pint milk
·         3oz fresh breadcrumbs (we could also use 250g of white wheat flour instead)
·         1 oz butter (we could use 250cl of oil)
·         Salt and pepper
·         Pinch of dry mustard


Grate the hard cheese and before you begin with the rest of the recipe, pre-heat the oven to 350ºF (190ºC)/gas 4. In the meanwhile you can prepare the rest of the recipe.
Separate the egg whites from the yolks. Lightly beat the yolks together in a mixing bowl. Slightly warm the milk, and add it to the beaten eggs along with the butter and mustard until you get an egg custard flavored with mustard. Mix well, and during the mixing, add the breadcrumbs or the flour, the grated cheese and some seasoning.
Whip the eggs whites until stiff, and fold it gently into the mixture, retaining as much of the fluffiness as possible.
Pour the mix into a pre-buttered dish (or pre-oiled dish). Cover the surface of the mix with more grated cheese and cook for approx 40 minutes. It is ready when the pudding has risen well, is golden brown in colour and is set in the middle.
By Mercedes Martín. Advanced Level. Year 2

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