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This recipe show you how to make the
light and soufflé pudding that serve well with beans and vegetables.
Ingredients
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230 grams of grated cheddar cheese
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120 grams of fresh breadcrumbs
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600 ml of milk
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40 grams butter
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3 eggs (beaten)
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5 ml mustard or ½ tsp mustard
powder
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salt and pepper to taste
Method
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Preheat the oven to 200°C. Apply
butter inside a 1.2 liters soufflé container.
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Mix ¾ of the grated cheddar cheese
with breadcrumbs and set aside.
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Add all remaining ingredients into
a sauce pan and heat gently over s steam pot until butter is
melted. (this is to prevent direct heating causing the eggs to
set).
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Stir in the cheese mixture to mix
well then spread remaining cheese over the top.
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Bake for 30 minute until pudding
turn golden brown.
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