Cheese and Egg Fluffy Baked Pudding

Recipe: Cheese and Egg Fluffy Baked Pudding

Fluffy Baked Cheese and Egg
Fluffy Baked Cheese and Egg

 

I know this is a bit of a weird one but it reminds me of my aunt, a farmer’s wife, and of eating this dish round the big farmhouse kitchen table after the harvest one late night.  There seemed to be scores of workers in the field racing to bring in whatever the crop was, probably hay.  When we were done my uncle lifted me up on his shoulders to see an enormous yellow harvest moon, so big and close I thought we could just go there.  I was about 7 I think at the time.

This is a typically frugal farming dish, costs next to nothing to make, and fills you up!

Ingredients to serve 4 for a supper or hot lunch dish:

  • 1 tablespoon butter
  • 2 Eggs, separated into white and yolks
  • 300ml or 1/2 pint of Milk
  • 75g of fresh Breadcrumbs
  • 100g grated strong Cheddar or flavoursome hard cheese, I used Lincolnshire Poacher
  • Seasoning

Method:

Grease a 2 pint/1.5 litre casserole or other oven proof dish with the butter.  The dish does bake onto the sides, so it is worth doing this properly.  Beat the egg yolks with the milk, place in the dish and stir in the breadcrumbs and cheese.  Season and set aside for about 15 minutes.  Beat the egg whites until stiff and fold into the mixture with a metal spoon.  Bake in the oven at 200 degrees Celsius, 400 degrees Farneheit until the pudding rises and browns with a beautiful crunch on the top, 30 minutes give or take.  Serve immediately with a side salad and nice bread.

BTW: the picture above is my very first attempt with a hokey, home made cobbled together light soft box to try to get a more natural light feel, I took this pic about 6.30 pm, pitch black outside, no flash.  I am super pleased with the result, and if you think I am easy pleased, you should see the other pix on this site…I had to start making yellow food to blog about when the clocks changed.

7 Comments »

  1. If you do want to make this, be careful about your breadcrumbs, if they are too dry and and more like the fresh “toasted” crumbs, then they can soak up too much liquid. I would reduce the amount to 50g if this is the type you use.

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    • Oh, thank you, it may just be the strange perspectives of childhood, but I don’t remember seeing a moon so huge since–they could work that big field by its light. I remember my aunt getting stressy as she had the food laid out for all the farm workers back up at the house, and the message was to start loading the pick-up and bring flasks and lemonade and bounce it all down to the field. And I had my own “job” to do giving out cups and mugs, which I was ever so pleased about.

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  2. Oh I really love it sounds so idyllic. Although I know from experience that hay baling is actually far from idyllic, hot, heavy and itchy work. We always managed to have a laugh at the same time though and the drink afterwards was always far sweeter than any other drink.

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  3. I love cheese and egg pudding! I haven’t made it in years and I really should. Loved your memory of seeing the moon – I remember my Grandpa, carrying me on his shoulders and pointing at the moon and the utter amazement I felt when I realised I could see the face of the Man in the Moon. Thanks, Skyler, that made me smile and I might make the pudding tonight!

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    • Cheers Wendy, strong memories seem to often link with taste or smell or some other sense. My rels were trying to show me the man in the moon too but I totally didn’t get it, I was looking for a small astronaut walking about the surface…

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