Yield: 6 Servings
|300 grams||Cream cheese (Philadelphia)*|
|300 grams||Ham minced*|
|1 teaspoon||Prepared mustard|
|2 tablespoons||Minced parsley|
|1 \N||Bay leave|
|1 pinch||Ground pepper|
|\N \N||Butter and bread crumbs for buttering the mold|
1.- Preheat oven (high temperature).
2.- Mix cream cheese, eggs, cornstarch and mustard. You can use the electric blender here.
3.- Combine ham and parsley. Add salt (be careful here!) and pepper to taste.
4.- Grease a plum-cake mold** with the butter and sprinkle thoroughly with the bread crumbs. Discard the crumbs that are not stuck to the butter.
5.- Put the mixture in the mold, decorate with the bay leaf, and bake 40-50 minutes.
6.- Cool, take out of the mold and serve in slices at room temperature.
(Don't worry if the pudding loses volume while cooling, it's normal).
* 300 gr. = ¾ pound (aprox.) * The mold I use is about 10" long, 3" hide and 2" wide. I don't know if "plum-cake mold" is understable...
Posted to MC-Recipe Digest V1 #571 by Cristina Macia <adler@...> on Apr 16, 1997