Cheese and Tomato Pudding

4 servings
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By Food24 January 30 2010
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Ingredients (10)

4 handful breadcrumbs
4 handful cheddar cheese — grated
4 eggs
2 tomatoes
1 tsp english mustard
1 tbsp Worcestershire sauce
5 tbsp fresh parsley — chopped
4 tsp butter
1 pinch salt
1 pinch freshly ground black pepper
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Method:

Pulse slices of stale white bread, crusts removed, to make up sufficient breadcrumbs.
Mix with grated cheese (Lancashire or Cheddar).
Add chopped parsley.
Pour into a buttered oval, or oblong dish (fairly deep).
Beat eggs well, add mustard and Worcestershire sauce, seasoning and pour over breadcrumb mixture.
Slice tomatoes thinly and place in a circular pattern over egg/bread mixture.
Dot with cubes of butter and top with grated cheese.
Bake for approximately an hour in a moderate overn (150 C or 325 F) until firm and set.
Optional: separate eggs, beat egg whites, carefully fold into yolk/breadcrumb base to create a lighter texture.
Very yummy.



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