Cheese pudding

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This light, soufflé-like cheese pudding is simply made with cheese, breadcrumbs, milk and eggs. Serve it with green vegetables, such as beans or broccoli, or with a crisp salad tossed in an oil and vinegar dressing.

A soufflé is a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” – an apt description of what happens to this combination of custard and egg whites.


225 g mature (sharp) Cheddar-style cheese

115 g fresh breadcrumps

600 ml milk

40 g / 3 tbsp butter

3 eggs, beaten

5 ml / 1 tsp mustard

salt and ground black pepper, to taste


Preheat the oven to 200°C / 400°F / Gas 6. Butter the insides of a 1.2 litre / 2 pint / 5 cup ovenproof  soufflé dish. Mix together three-quarters of the grated Cheddar cheese with the breadcrumbs.

Put the remaining ingredients into a pan and stir well. Heat gently, stirring, until the butter has just melted (if the mixture gets too hot then the eggs will start to set).

Stir into the cheese mixture and tip into prepared dish. Scatter the remaining cheese  evenly on the top. Put into the hot oven and cook about 30 minutes or until golden brown and just set (a knife inserted in the centre should come out clean).