A delicious cross between a cheese soufflé and a bread pudding!
Main producer - Indie Fude
Other producer’s products - Krumb
Ingredients:
50g butter - softened
75g fresh white breadcrumbs - from a Krumb batch loaf bread
3 large free range eggs - separated
300ml whole milk
2 tsp of Beer Mustard from Indie Fude
150g grated Knockanore Red Cheddar from Indie Fude
A pinch of Cayenne pepper
Salt and Pepper
Sticky Onion Marmalade from Indie Fude
100g grated Coolattin Vintage Cheddar from Indie Fude.
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 1 tbsp
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 a pinch of the cayenne and some salt and
pepper.
Whisk the egg whites to soft peaks - the same consistency as the bread
mixture and then fold into it. Pour into the baking dish, spoon over a few
teaspoons of the Indie Fude Sticky Onion marmalade and then sprinkle over
the Coolattin Vintage Cheddar. Bake in the oven for 35 minutes. Cover it
after about 20 minutes with a loose sheet of foil once it has brown and puffed up. Once cooked - it will be ‘just’ set in the centre - serve.
