1.1 litres (2 pints) milk
125 g (4 oz) fresh breadcrumbs
1 lb (450 g) English Cheddar cheese, grated
8 eggs
1 level tsp (5 ml) French mustard
salt and freshly ground pepper
125 g (4 oz) fresh breadcrumbs
1 lb (450 g) English Cheddar cheese, grated
8 eggs
1 level tsp (5 ml) French mustard
salt and freshly ground pepper
method
1. Bring the milk to the boil in a saucepan, place the breadcrumbs in a bowl and pour milk over. Stir in the cheese.
2. In a bowl lightly beat eggs with mustard and with milk and breadcrumbs. Season.
3. Butter a large, shallow 2.8-litre (5-pint) ovenproof dish well and pour in the cheese pudding mixture.
4. Bake in the oven at 180°C (350°F) mark 4 for about 45 minutes, until lightly set and golden.
5. Serve at once with a crisp, garlic-dressed salad of green beans, green pepper, tomato, onion, anchovies and black olives
2. In a bowl lightly beat eggs with mustard and with milk and breadcrumbs. Season.
3. Butter a large, shallow 2.8-litre (5-pint) ovenproof dish well and pour in the cheese pudding mixture.
4. Bake in the oven at 180°C (350°F) mark 4 for about 45 minutes, until lightly set and golden.
5. Serve at once with a crisp, garlic-dressed salad of green beans, green pepper, tomato, onion, anchovies and black olives
serving amount
serves 8
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