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Leicester Cheese Pudding

21st.Century.Chef's picture
Ingredients
  Milk 275 Milliliter
  Fresh white breadcrumbs 75 Gram
  Butter/Margarine 50 Gram
  Dried egg powder 30 Milliliter
  Leicester cheese 100 Gram, grated
  Grated onion 15 Milliliter
  Dried egg white 15 Milliliter
  Water 60 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Cheese

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