Food Friday: Cheese Pudding

For this week’s Food Friday, we have a delicious recipe from Grub Street Publishing’s fantastic cookbook Marguerite Patten’s Best British Dishes.

9781906502898In this book, Marguerite covers traditional  breakfasts, to high teas, from roasts to hearty soups – a collection of over 400 of her favorite recipes that show the enormous and exciting variety of British produce and cooking.

You can purchase your own copy of Marguerite Patten’s Best British Dishes here.  The eBook is also available from all major retailers.

Try out the recipe below for your next meal. It’s sure to be a family favorite!

Cheese Pudding
Cooking time: 30 Minutes • Serves 4 

This could be described as a homely version of a soufflé, for the mixture rises well and is light in texture. Choose a mature cheese to give the maximum flavor. Do not over-cook the pudding, it should be pleasantly soft and moist.

1 1/4 cups milk
3 tablespoons butter
1 1/2 cups white breadcrumbs
salt and pepper to taste
1 teaspoon English mustard
1/3 lb Cheddar, Cheshire, or Lancashire cheese
2/3 cup single cream
3 eggs

Heat the milk in a saucepan with the butter. Remove from the heat, add the breadcrumbs, salt, pepper and mustard. Cover and allow to stand for 30 minutes.

Finely grate the cheese. Preheat the oven to 375°F. Grease a 2 pint soufflé or pie dish.

Beat the cream with the eggs and strain into the breadcrumb mixture. Add the cheese. Spoon the mixture into the dish and bake for 30 minutes or until well risen and golden brown. Serve at once.

Flan Photo

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