Cheese and Tomato Pudding



 
 

Ingredients

 
  • 4
    handful
    breadcrumbs
  • 4
    handful
    grated cheddar cheese
  • 4
    eggs
  • 2
    tomatoes
  • 1
    tsp
    English mustard
  • 1
    tbsp
    Worcestershire sauce
  • 5
    tbsp
    chopped parsley
  • 4
    tsp
    butter
  • 1
    pinch
    salt
  • 1
    pinch
    ground black pepper
Servings: Change Serving
 
 

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.
 

Read more on: dairy
 

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