75 g (2 3/4 oz) fresh white breadcrumbs
2 eggs, beaten
2 teaspoons wholegrain mustard
200 ml (7 fl oz) skimmed milk
75 g (2 3/4 oz) half fat Red Leicester cheese,
grated salt and freshly ground black pepper
2 eggs, beaten
2 teaspoons wholegrain mustard
200 ml (7 fl oz) skimmed milk
75 g (2 3/4 oz) half fat Red Leicester cheese,
grated salt and freshly ground black pepper
method
1. Preheat the oven to Gas Mark 5/l90°C/fan oven I70°C.
2. Mix together the breadcrumbs, beaten eggs, mustard, milk, cheese and seasoning.
3. Divide the mixture between four ramekin dishes. Leave to stand for 5 minutes.
4. Bake the dishes in the oven for 15 minutes.
5. The puddings will rise slightly like a souffle, so you need to serve them at once.
2. Mix together the breadcrumbs, beaten eggs, mustard, milk, cheese and seasoning.
3. Divide the mixture between four ramekin dishes. Leave to stand for 5 minutes.
4. Bake the dishes in the oven for 15 minutes.
5. The puddings will rise slightly like a souffle, so you need to serve them at once.
serving amount
serves 4
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