Cheese Pudding & Collops

I have spoken in this column before about using up foods forbidden during lent.  Collop Monday was the last opportunity for eating meat and what couldn’t be salted down to last until after Easter was traditionally eaten on this day.  A ‘collop’ derives from Scandinavia and simply means a slice of meat.  Traditionally the ‘collop’ eaten on this day was a thick slice of bacon and was accompanied with eggs or an egg based dish.  I am suggesting salted bacon chops to accompany the cheese pudding.  These chops can be grilled or fried in a little oil.

Ingredients: Serves 2

Cheese Pudding (NHS Style) ½ pint full cream milk Pinch of freshly grated nutmeg 2 large eggs, separated 2½oz fresh white breadcrumbs Knob of butter 4oz mature cheddar cheese ¼ teaspoon mustard powder Salt and pepper

Method:

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Butter an oval oven-proof dish.
3. Gently warm the milk in a saucepan then beat in the egg yolks.
4. Take off the heat and dissolve the butter in the milk then add the mustard and nutmeg.
5. Stir in the breadcrumbs, most of the cheese and add salt and pepper to taste.
6. Whisk the egg whites until they are stiff and fold into the mixture.
7. Pour the mixture into the dish and sprinkle with the remaining cheese.
8. Cook for 30 minutes until risen and golden brown.

Fight over who gets the scrapings of the bowl!  Well, we do!