Recipe: Cheese and Egg Fluffy Baked Pudding
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
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.