6 eggs
125 g (4oz) 2/3 cup ground mixed nuts of your choice
1 large onion
1 clove garlic
2 tbsp (25 g) 1 oz butter or 45 ml (3 tbls) oil
2 oz (50 g) 1 - 2 cups fresh wholemeal breadcrumbs
2 tsp (10 ml) yeast extract
little extra butter or oil for greasing
20 cm (8 in) diameter ovenproof dish
125 g (4oz) 2/3 cup ground mixed nuts of your choice
1 large onion
1 clove garlic
2 tbsp (25 g) 1 oz butter or 45 ml (3 tbls) oil
2 oz (50 g) 1 - 2 cups fresh wholemeal breadcrumbs
2 tsp (10 ml) yeast extract
little extra butter or oil for greasing
20 cm (8 in) diameter ovenproof dish
method
1. Heat the oven to 200°c (400°f) gas mark 6
2. Beat the eggs and fold in the nuts.
3. Thinly slice the onion and finely chop the garlic.
4. Melt the butter or heat the oil in a frying pan on a low heat.
5. Mix in the onion and garlic and cook them until they are soft.
6. Take the pan from the heat and mix in the breadcrumbs and yeast extract.
7. Mix the contents of the pan into the eggs.
8. Put the mixture into the greased dish and bake the pudding for 30 minutes.
2. Beat the eggs and fold in the nuts.
3. Thinly slice the onion and finely chop the garlic.
4. Melt the butter or heat the oil in a frying pan on a low heat.
5. Mix in the onion and garlic and cook them until they are soft.
6. Take the pan from the heat and mix in the breadcrumbs and yeast extract.
7. Mix the contents of the pan into the eggs.
8. Put the mixture into the greased dish and bake the pudding for 30 minutes.
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
