Wholemeal Cheese Pudding Recipe

Ingredients :

6

40 g

10 ml

1

4

100 g

30 ml

5 ml

2

400 ml

slices cut from a large whole meal loaf

margarine or low fat spread

English mustard

small onion, finely chopped

stalks celery, thinly sliced

Edam cheese, grated

chopped parsley

celery seed

eggs, beaten

milk

salt and ground black pepper

1. Heat the oven to 180^oC (350^oF), Gas 4.

2. Cut crusts form the bread and spread the slices thinly with two thirds of the margarine, then with the mustard.

3. Cut into triangles.

4. Melt the remaining margarine in a small pan and fry the onion and celery over moderate heat for 3-4 minutes, stirring occasionally.

5. Do not allow the vegetables to brown.

6. Cover the base of a 1.5 liters pint baking dish with some of the bread.

7. Sprinkle some of the vegetables, cheese, parsley and celery seed over the bread and season lightly with salt and pepper.

8. Repeat the layers of bread and flavoring, reserving about one quarter of the cheese for the topping.

9. Beat together the eggs and milk and season with salt and pepper.

10. Pour over the pudding and sprinkle with the remaining cheese.

11. Stand the dish on a baking tray and bake for 30-35 minutes, or until the pudding is well risen and the topping crisp and golden brown.

12. Serve hot.

Serves 4

Per Serving : 22 g fat, 7 g fiber.

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