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Rutland Cheese Custard
Very egg rich batter with grated cheese and Worcestershire sauce. Topped with grated cheese and baked. Served with toast.
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200 g freshly grated mature Cheddar cheese
2 eggs, beaten
¼ tsp mustard powder
salt and black pepper
Worcester sauce, a few drops, optional
50 g butter
60 g flour
280 ml milk
Preheat the oven to 180°C.
In a bowl, whisk together 180g of the grated cheese and the eggs. Add mustard powder, salt and pepper and if you like some drops of Worcester Sauce.
In a saucepan heat the butter and stir in the flour. Gradually add the milk, stirring constantly with a wire whisk. Bring to a boil and cook stirring until thickened. Whisk in the cheese mixture.
Spoon the mixture into a greased pie dish and sprinkle with the remaining cheese.
Bake for 15-20 minutes until the custard is well-risen and golden brown.
Serve immediately with buttered toast.
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