Leicester Cheese Pudding Recipe
Ingredients
| Milk | 275 Milliliter | |
| White breadcrumbs | 75 Gram | |
| Butter/Margarine | 50 Gram | |
| 30 ml Dried egg powder | ||
| Water | 30 Milliliter | |
| 100 g Leicester cheese, grated | ||
| Onion | 15 Milliliter, grated | |
| Egg white | 15 Milliliter, dried | |
| 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.
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.
Chef
