Recipe - Ham And Cheese Pudding

300 g Cream cheese (Philadelphia)*
300 g Ham minced*
3 Eggs
1 tablespoon Cornstarch
1 teaspoon Prepared mustard
2 tablespoon Minced parsley
1 Bay leave
1 pn Salt
1 pn 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 plumcake 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 4050
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. = Three fourths pound (aprox.) * The mold I use is about 10" long, 3" hide
and 2" wide. I don't know if "plumcake mold" is understable...

Posted to MCRecipe Digest V1 #571 by Cristina Macia adler@lander.es on
Apr 16, 1997