Various forms of cheese-flavoured custard.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
293. CHEESE PUDDING (Isle of Wight)
Two ounces of grated cheese, two ounces of breadcrumbs, one ounce of butter, one teaspoonful made mustard, half a gill of milk, one egg, cayenne pepper, salt. Put butter and milk into saucepan, make quite hot, pour over crumbs and cheese, then add yolk of egg and mustard mixed. Whip white of egg and add lastly, or it may be pulled on the top (when pudding is cooked) with a little grated cheese, and just set. Bake pudding twenty minutes.
294. CHEESE PUDDING (Kent)
Two eggs, half a teacupful of cream or good milk, and a little salt and pepper. Two large tablespoonfuls of grated cheese. Mix all together, and bake for twenty minutes in quick oven.
295. CHEESE PUDDINGS (Surrey)
(1) Grate three ounces of cheese, mix with two ounces of bread crumbs, two well-beaten eggs, one and a half pints of milk, pepper and salt to taste, and a squeeze of lemon juice. Bake in a well buttered dish from a half to three-quarters of an hour.
(2) Three ounces of grated cheese, three ounces of bread crumbs, a little made mustard, salt to taste. Pour over as much boiling milk as it will absorb, and two well-beaten eggs. Bake in a buttered pie dish about twenty minutes, and serve immediately and very hot.
(3) One teacupful of milk, one teaspoonful of flour, one well-beaten egg, one ounce creamed butter, four ounces of grated cheese. Mix well, and bake ten to fifteen minutes. To be served and eaten at once.
Original Receipt from 'The Skilful Cook' by Mary Harrison (Harrison 1884)
3 oz. of bread-crumbs.
1 pint of milk.
lb. of grated cheese.
1 oz. of butter.
Pepper and salt.
A little cayenne.
Put the crumbs into a basin.
Boil the milk; pour it over them, and let them soak.
Then add the yolks of the three eggs, the grated cheese, and seasoning.
Beat the whites of the eggs to a stiff froth and stir them in lightly.
Pour the mixture into a greased pie-dish, and bake in a quick oven until well thrown up and brown.
For other puddings associated with the Isle of Wight, see Isle of Wight Pudding
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