This is a recipe dating back to the 18th century and is called cheese pudding.
The ingredients are:
300ml milk
200gm melted butter
250gm bread crumbs
170gm strong cheddar cheese
50gm grated beetroot
500gm grated carrot
4 eggs
Preparation time is about 10 minutes.
The bread crumbs and milk are mixed together.
Then add the melted butter and mix then the other ingredients and 4 yolks
Whisk the egg whites until they form peaks and fold in to the mixture.
Season with salt and pepper as required
Put the mixture in a well buttered soufflé dish.
Cook for about 20 to 25 minutes at 190°C
Serve immediately.
Apparently this serves 2!!!
It actually isn’t too bad but it is VERY rich. You could serve 4 people with this if you had some veg with it. Didn’t taste as cheesy as I would have thought and we didn’t notice the beetroot or carrot apart from the colour. Might be quite nice made with mushrooms or something with a stronger flavour. Wort a try though.
The ingredients are:
300ml milk
200gm melted butter
250gm bread crumbs
170gm strong cheddar cheese
50gm grated beetroot
500gm grated carrot
4 eggs
Preparation time is about 10 minutes.
The bread crumbs and milk are mixed together.
Then add the melted butter and mix then the other ingredients and 4 yolks
Whisk the egg whites until they form peaks and fold in to the mixture.
Season with salt and pepper as required
Put the mixture in a well buttered soufflé dish.
Cook for about 20 to 25 minutes at 190°C
Serve immediately.
Apparently this serves 2!!!
It actually isn’t too bad but it is VERY rich. You could serve 4 people with this if you had some veg with it. Didn’t taste as cheesy as I would have thought and we didn’t notice the beetroot or carrot apart from the colour. Might be quite nice made with mushrooms or something with a stronger flavour. Wort a try though.
