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Prep Time
30 Minutes
Cooking Time
35 Minutes
Serves
Any Occasion
Ingredients
A delicious cross between a cheese soufflé and a bread pudding
- 50g butter – softened
- 75g fresh white breadcrumbs
- 3 large free-range eggs – separated
- 300ml whole milk
- 2 tsp of Indie Fude Beer Mustard
- 150g grated Knockanore Red Cheddar
- A pinch of Cayenne pepper
- Salt and Pepper
- Indie Fude Sticky Onion Marmalade
- 100g grated Coolattin Vintage Cheddar
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 1.2 litre soufflé dish or other deep, round baking dish with a little of the butter, then dust with breadcrumbs.
- Put the egg whites in one bowl and the yolks in another.
- Warm the milk in a saucepan with the rest of the butter. Don’t let the milk boil.
- Pour the milk over the egg yolks and stir well. Add the breadcrumbs and the Knockanore Red Cheddar. Stir in the Beer mustard. Set aside so the breadcrumbs can soak up the liquid. Season with cayenne, salt and pepper.
- Whisk the egg whites to soft peaks and fold into the mixture.
- Pour into the baking dish, spoon over a few teaspoons of Sticky Onion marmalade and sprinkle over the Coolattin Vintage Cheddar.
- Bake for 35 minutes. Cover loosely with foil after 20 minutes once browned. Once cooked (just set in the centre), serve.
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