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Member recipe

Cheese and Thyme puddings

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Servings

Serves 2

Use up old cheese

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Ingredients

  • Cheese and Thyme Puddings
  • Nigel Slater’s fuss-free soufflés are perfect for using up any leftover cheese and herbs and are ready in 15 minutes.
  • Ingredients
  • a little butter
  • 135g/4¼oz freshly grated parmesan
  • 4 large free-range eggs
  • 300g/10½oz leftover cheese, grated
  • 100ml/3½fl oz double cream
  • a tablespoon of chopped herbs (thyme, chives or tarragon are good here)
  • salt and black pepper

Method

    1. Preparation method Preheat the oven to 200C/400F/Gas 6. Lightly butter three shallow ovenproof bowls or ramekins and dust them with a little of the grated parmesan. Separate the eggs, putting the whites into a bowl big enough to whisk them in.
    2. Mash the leftover cheese into the egg yolks, then stir in the cream, chopped herbs and a seasoning of black pepper and a very little salt. Whisk the egg whites until they are almost stiff, then fold them firmly but gently into the cheese mixture, using a large metal spoon. Lastly, fold in all but a couple of spoonfuls of the remaining grated parmesan. Divide the mixture among the three buttered bowls. Scatter over the remaining parmesan, put the dishes onto a baking sheet and bake for 10-15 minutes, until lightly risen and creamy inside. Serve immediately whilst the puddings are still puffed and golden.

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