Gruyere and Courgette Batter Pudding

Name: Gruyere and Courgette Batter Pudding
Yield: Serves 4–6
Ingredients: 3 tbsp strong plain white flour; ¾ pt / 430 ml full-cream milk; 2 oz / 60 g butter; 3 eggs; 4 oz / 110 g courgettes, trimmed and sliced; 6 oz / 170 g Gruyere cheese, diced; freshly ground black pepper; salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Traditionally a sweet dish made with cherries, the recipe adapts well to savoury ingredients.

Ingredients

3 tbsp strong plain white flour
¾ pt / 430 ml full-cream milk

Side dish
Breakfast
Vegetarian

Method

Beat the flour, milk and eggs together to make a smooth batter, and let it stand for 30 minutes. Use half the butter to grease a flan dish. Scatter the diced Gruyère and the courgette slices over the base of the dish. Season the batter with salt and pepper, and pour it into the dish. Dot the rest of the butter on top. Bake in a preheated oven at