Name: Lancashire Cheese, Onion & Corn Pudding
Yield: Serves 4
Ingredients: Salt & freshly ground black pepper; 1 onion, finely chopped; 1 large corn on the cob; 4 eggs, separated; Freshly grated nutmeg; ½ teaspoon mustard; 125 g (4½ oz, generous 1 cup) Kirkham’s Lancashire, grated; 10 fresh basil leaves, shredded; 50 g (2 oz, ½ cup) plain flour; 350 ml (12 fl oz, 1½ cups) milk; 2 tomatoes, skinned, deseeded & chopped; 50 g (2 oz, ½ cup) broad beans, cooked; 125 g (4½ oz, generous ½ cup) unsalted butter, chilled & diced; 50 g (2 oz, 4 tablespoons) unsalted butter, plus extra for greasing; 125 ml (4 fl oz, ½ cup) Vegetable Stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This is more of a pudding soufflé than a heavy pudding. Softer and quicker to ripen than Cheddar, Lancashire is the ultimate toasting cheese. Kirkham’s Lancashire is the very best and, although it is usually served only on good cheeseboards, I find it hard to resist using it in cooking too.