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Rutland Cheese Custard

Cheese Dishes
Rutland

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
¼ 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.




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