A Big Obsession…
I have a BIG obsession. Nearly 10 years ago I started cooking and photographing recipes….I’m not talking fancy food here. My passion has nearly always been basic, staple, frugal food and none so more than WWII recipes.
In our world of excess & air-miles, the simplicity of make do food using mostly rationed, locally sourced or home grown produce is the kind of food that IMHO needs to be recreated, photographed and remembered.
So OK the food doesn’t excite the taste-buds in quite the same way but I can’t help it…it’s the simple stuff that does it for me. If I can create a meal for pennies and it feeds me or SOME of the family- that gives me quite a thrill!!
Wartime Cheese Pudding (poor mans quiche)
Tasty & Frugal – it’s in UK weights so you’ll need kitchen scales
4oz breadcrumbs (slightly stale is Ok)
1oz strong grated cheddar (you can use more if you want)
1 egg (or equivilent in dried egg)
1oz margarine or butter
1/2 teaspoon dried or dijon mustard
salt & pepper to your own taste
Heat the milk
Pour breadcrumbs into saucepan with the seasoning
Stir until milk fully absorbed
Leave for 15 mins or more until absorbed
Add grated cheese, egg & margarine and beat until all melted and mixed in
Put into a greased 9in pie tin
Bake for about 40 mins or so at 180 celcius until set and brown
Best served slightly warm
When the pudding is cold it is sliceable, close your eyes and savour the taste, just like quiche but a fraction of the fat and cost.
Tip- always use a strong cheddar for flavour and make sure the pudding is well browned as this brings out the cheesy taste!