Today I just wanted to share with you my latest lockdown discovery: gluten free cheese pudding. It’s so easy, absolutely delicious and made with just a few basic staple ingredients: cheese, milk, eggs, butter and tiny bit of gluten free breadcrumbs or flour.
As I mentioned in some previous posts, we left London before the lockdown and have been staying in a little Welsh town. And having overheard us talking about food and cooking while we were in the back garden, the lovely lady next door started chatting to us about some traditional Welsh dishes we could try, including this delicious cheese pudding recipe which she passed along to us over the fence. I had to adapt it a bit to make it without gluten, but it turned out so good. I made a pretty basic version with just extra mature cheddar, but you can also play around with the flavours by adding other cheeses and things like spring onions, parsley or chives
As a bonus, it’s packed with nutrients.
And it makes for a great high protein breakfast or savoury snack. We’ve been really enjoying these along with a salad or fruit platter in the morning, especially.
A large portion (half of the recipe below) provides: over 420mg of calcium (about half of your daily requirements), 17g of proteins, nearly 80% of your daily B12 requirements, 45% of vitamin A requirements (in retinol form; the ideal more bioavailable preformed version found in animal products) and a good amount of other vitamins and minerals like selenium, zinc, vitamin E, etc.
- 80g extra mature cheddar
- 40g gluten free all purpose flour or breadcrumbs (I used Freee Foods Bread Flour)
- 200g whole milk
- 1 large egg
- 15g / 1 Tbsp butter (plus extra to grease the ramekin pots)
- ½ tsp salt
- Black pepper
BAKING TIME: 30 minutes
- Pre-heat the oven to 200C (390F).
- Grate the cheese and mix most of it in a bowl with the flour (or breadcrumbs), but leave a bit of cheese on the side to add on top later on.
- In a saucepan, combine the milk, butter, beaten egg, salt and black pepper and heat up on very low heat, stirring with a spatula constantly, just until the butter is fully melted. ‼️ Make sure it doesn’t get too hot as you don’t want the heat to start cooking the eggs.
- Pour the warm milk mixture into the cheese/flour bowl and mix well.
- Grease 2 to 3 ramekin pots with butter (or more if multiplying the recipe) and pour the mixture in.
- Sprinkle the leftover grated cheese on top.
- Bake for about 30 minutes, until the tops start turning golden. To check if they are fully cooked, poke one in the middle with a knife or a skewer. If it comes out clean, it’s ready.
Hope you enjoy it and let me know what you think either here or on insta. 🙂