Contributor: Christine Cleveland
I was introduced to this famous cheese pudding by my husband’s Norfolk Granny King (who died in her 90s in about 1980!). I think she adapted it from a recipe by Mrs Beeton but whereas she used breadcrumbs in the mixture Granny King used Sunnybisk, which she swore by, as she bought it at a health food shop. I don’t believe Sunnybisk is still available here so I use Weetabix. I have made it for many years. I do feel it is a dish she might have made for her daughter when small. Her recipe was never exact as to measurements. I am afraid mine is the same !
Here is the recipe: Mix three large eggs in the dish you are going to cook the pudding in. Then add several handfuls of good quality cheese – cheddar will do and/or any cheese you want to use up. Add about a teaspoon of mustard, Dijon or English. Add about three quarters of a pint of full fat milk or thereabouts. Then crumble in three or four Weetabix biscuits and mix well. Season with salt and freshly ground pepper. Sprinkle a little extra cheese on top. Cook in a warm oven on 150c for about two hours. The longer you bake the dish the crisper it will be. You can vary this though and cook for a shorter time and have it softer.
I sometimes now add partially cooked leek slices or mushrooms to the mixture, and sometimes bacon lardons.
OpenEdition suggests that you cite this post as follows:
lisasmith (November 16, 2020). Cheese Pudding. The King's Dinners. Retrieved December 11, 2024 from https://doi.org/10.58079/nnfx