This is from ” Rhodes Around Britain” by Gary Rhodes. Don’t be alarmed by the quantity it makes- it will keep in the fridge for up to ten days and also freezes well so can be divided into batches and frozen for later use.
Ingredients
- 700 g mature cheddar grated
- 150 ml milk
- 25 g plain flour
- 50 g fresh white breadcrumbs
- 1 tbsp English Mustard powder
- 2 shakes Worcester sauce
- sea salt and white pepper
- 2 free range eggs
- 2 free range egg yolks
Servings:
Instructions
- Put the cheddar into a pan and add the milk. Slowly melt them together over a low heat but do not allow the mix to boil or the cheese will separate.
- When the mixture is smooth and just starting to bubble add the flour, breadcrumbs and mustard and cook for a few minutes, stirring, over a low heat.
- When the mixture comes away from the sides of the fan and begins to form a ball shape add the Worcester sauce, salt and pepper and set aside to cool.
- When cold, place in a food processor, turn on the motor and slowly add the eggs and the egg yolks. If you dont have a food processor beat vigorously with a wooden spoon.
- When the eggs are mixed in chill for a few hours before using.
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