Cheese and Parsley Custard Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 eggs
  • ½ pint milk
  • 3oz grated cheese
  • 2oz soft white breadcrumbs
  • ½ teaspoon dry mustard
  • ½ teaspoon Salt
  • 2 tablespoons chopped parsley


    Separate the eggs. Beat the yolks with lukewarm milk and cheese. Mix the crumbs with mustard, salt and parsley and gradually stir in the milk mixture. Leave to stand for thirty minutes. Beat the egg whites stiffly and fold them into the mixture. Put into a greased ovenware dish and bake at 400°F, 200°C, gas mark 6 for thirty minutes. (Instead of the parsley, 2oz finely-chopped ham can be used.)