Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 300 grams | Cream cheese (Philadelphia)* |
| 300 grams | Ham minced* |
| 3 | Eggs |
| 1 tablespoon | Cornstarch |
| 1 teaspoon | Prepared mustard |
| 2 tablespoons | Minced parsley |
| 1 | Bay leave |
| 1 pinch | Salt |
| 1 pinch | Ground pepper |
| 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