Old-Fashioned Cheese Pudding
This Old-Fashioned Cheese Pudding is a quaint vintage British recipe that makes good use of a few pantry ingredients - cheese, milk, eggs, breadcrumbs, and some seasonings. Its taste and texture are very similar to a quiche, so this cheese pudding is ideal if you're looking for an easy, crustless quiche recipe.
Servings 4 - 6 slices/wedges
Calories 222kcal
Equipment
- 7-8 inch flan or pie dish
- mixing bowl
- cheese grater
- mixing spoon or cutlery fork
Ingredients
- 2 eggs [medium sized]
- 285 ml milk [½ pint]
- 115 grams cheese [4 oz - I used Cathedral City mature cheddar]
- 45 grams breadcrumbs [1 slice of bread, about ¾ cup of breadcrumbs - not heaped measurement]
- ¼ tsp mustard powder [or replace with 2 pinches of ground turmeric and 2 pinches of ground black pepper]
Instructions
- Preheat the oven to 160 Fan oven, 180℃, Gas 4, 350℉.
- Grease the pie dish with some margarine or butter.
- Pour the milk and eggs into a mixing bowl and mix.
- Add the breadcrumbs, mustard powder, and cheese.
- Season with some salt & pepper (if using ground turmeric and black pepper as a mustard replacement, don't add extra pepper at this stage).
- Mix well.
- Pour the mixture into the greased pie dish.
- Bake for about 25-30 minutes until the pudding is firm and golden. If it's still wobbly in the middle, bake for a further few more minutes.Allow to sit for 5 minutes just for the pudding to settle, before slicing or scooping out portions.
- Enjoy with a salad or cooked vegetables of your choice. A few sausages are a nice addition, perhaps with some gravy or baked beans.A chilled slice of cheese pudding straight from the refrigerator makes a tasty snack.
Notes
- Nutritional content is provided for guidance purposes only and is not an exact calculation, as ingredients vary. For exact measurements, please calculate the nutritional values using your own specific ingredients. One fourth of this cheese pudding has roughly: 13 g protein, 15 g fat, 1 mg iron, 325 mg calcium, 1 g fibre, 298 mg sodium, 526 IU vitamin A, 119 mg cholesterol, and 4 g sugar.
- Store cheese pudding within the refrigerator, covered, for up to 3 days.
- Reheat in a warm oven.
- I used a slice of seeded bread for this recipe, but any sliced bread prepared into breadcrumbs will do fine. Stale bread is perfect for this recipe, and it prevents the bread from being thrown out!
- To prepare breadcrumbs, I simply grated the slice of bread with a cheese grater.
- For a gluten-free cheese pudding, use gluten-free bread to prepare breadcrumbs.
- For a dairy-free cheese pudding, use a dairy-free milk such as soya, almond or oat milk.
- For a mustard-free cheese pudding, replace the mustard with a few pinches of ground turmeric and a few pinches of ground black pepper - this provides the pudding with a nice golden colour and adds to the seasoning.