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Vegetable and Cheese Pudding
1/4 pint (150 ml) skimmed milk
3 oz (90g) carrots, thinly sliced
2 oz (60g) onion thinly sliced
1 oz (30g) fresh breadcrumbs
1 oz (30g) cheddar cheese, grate (low fat cheese preferred)
Salt and Cayenne pepper
Pinch dry mustard (English)
1 egg
3 oz (90g) tomato for garnish
Preheat oven to 400F, 200C, Gas Mark 6
Pour milk into saucepan, add carrots and half the onion. Simmer for a few minutes. Stir in the breadcrumbs and most of the cheese.
Season with salt, cayenne pepper and mustard powder.
Lightly beat egg and stir into the milk mixture. Pour into a small
Ovenproof dish. Place the remaining onion slices and cheese on top.
Bake until golden and well risen. Approximately 30 minutes.
Garnish with tomato and serve with salad or new potatoes.
Serves one.
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