Leicester Cheese Pudding
|Fresh white breadcrumbs||75 Gram|
|Dried egg powder||30 Milliliter|
|Leicester cheese||100 Gram, grated|
|Grated onion||15 Milliliter|
|Dried egg white||15 Milliliter|
1. Heat the milk to boiling point, pour on to the breadcrumbs and mix well. Stir in the butter or margarine.
2. Blend the dried egg and the 30 ml/2 tbls of water to a smooth paste, then stir it into the breadcrumbs with the cheese and onion. Season with salt and pepper.
3. Blend the egg white with 15 ml/1 tbls of water until smooth. Blend in the remaining water. Whisk until stiff. Fold into the breadcrumb mixture.
4. Grease a 1 litre/1 3/4 pt/4 1/2 cup pie dish. Pour in the pudding mixture and bake in the centre of a moderately hot oven at 190°C/375°F/Gas mark 5 for 25 to 30 minutes. Serve immediately with tomato sauce.