Ham and cheese pudding

Yield: 6 Servings

Measure Ingredient
300 grams Cream cheese (Philadelphia)*
300 grams Ham minced*
3 \N Eggs
1 tablespoon Cornstarch
1 teaspoon Prepared mustard
2 tablespoons Minced parsley
1 \N Bay leave
1 pinch Salt
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

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