Penbryn Cheese Pudding
285ml (½ pint) Milk
110g (4oz) Cheddar Cheese
85g (3oz) Fresh Breadcrumbs
25g (1oz) Butter
2 Eggs
Pinch Dry Mustard
Salt and Pepper
Pre-heat oven to 180°C: 350°F: Gas 4.
Butter an ovenproof dish.
Separate the eggs and lightly beat the yolks.
Warm the milk and add to the eggs.
Add the melted butter and mustard.
Stir in the breadcrumbs and most of the cheese, mixing thoroughly.
Whisk the egg whites to stiff peaks.
Gently fold into the mixture.
Top with the remaining cheese.
Bake for 30-40 minutes until golden brown, well risen and just set in the centre.
Serve with crusty bread.
Serves: 6
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