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