Very egg rich batter with grated cheese and Worcestershire sauce. Topped with grated cheese and baked. Served with toast. The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk 200 g freshly grated mature Cheddar cheese 2 eggs, beaten 1/4 tsp mustard powder salt and black pepper Worcester sauce, a few drops, optional 50 g butter 60 g flour 280 ml milk Method: 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. |
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |