Cheese and Parsley Custard Pudding

• 2 eggs
• ½ pint milk
• 3oz grated cheese

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