1.1 litres (2 pints) milk
125 g (4 oz) fresh breadcrumbs
450 g (1 lb) cheddar cheese, grated
8 eggs
5 ml (1 tsp) french mustard
salt and freshly ground pepper
125 g (4 oz) fresh breadcrumbs
450 g (1 lb) cheddar cheese, grated
8 eggs
5 ml (1 tsp) french mustard
salt and freshly ground pepper
method
1. Bring the milk to the boil in a saucepan. Put the breadcrumbs into a bowl and pour the milk over. Stir in the cheese.
2. In a bowl, lightly beat the eggs with the mustard and with the milk and breadcrumbs. Season.
3. Butter a large, shallow 2.8 litre (5 pint) ovenproof dish well and pour in the cheese pudding mixture. Bake in the oven at 180°C (350°F) mark 4 for about 45 minutes, until lightly set and golden.
4. Serve with a mixed salad
2. In a bowl, lightly beat the eggs with the mustard and with the milk and breadcrumbs. Season.
3. Butter a large, shallow 2.8 litre (5 pint) ovenproof dish well and pour in the cheese pudding mixture. Bake in the oven at 180°C (350°F) mark 4 for about 45 minutes, until lightly set and golden.
4. Serve with a mixed salad
serving amount
serves 8
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