Penbryn is a really nice Welsh Cheese. Now since I usually don’t have Welsh Cheese in my fridge, so I use Cheddar Cheese. And it works well. I had this dish on a trip to England and really loved it.
- 4 ozs Cheddar Cheese, grated
- 3 ozs fresh, soft and plain Breadcrumbs
- 1 oz softened Butter
- 2 Eggs, separate yolks from whites and keep both in separate bowls
- Sea Salt and fresh ground Black Pepper to taste
- 1/2 pint Whole Milk
- 1/4 teaspoon dry Mustard
Preheat oven to 350 F. Lightly butter a 7 inch pie plate.
Lightly beat the egg yolks. Gently warm the milk and add to eggs yolks. Mix slightly. Add the butter and mustard. Mix well and add breadcrumbs along with 3/4 of the cheese. Season with salt and pepper. Stiffly whip the eggs whites and fold into the yolk mixture. Pour the mixture into the buttered pie dish and cover with remaining cheese. Cook for 35 to 45 minutes. The pudding should be well risen, golden brown and just set in the middle. Serve with crusty bread.