Another favourite way with spinach.
Ingredients
- 2 oz butter
- 1 onion grated
- 1 lb chopped frozen spinach thawed
- 1 oz plain flour
- 1/3 pint milk
- 1 oz freshly grated parmesan
- 3 free range eggs yolks and whites separated
- salt and black pepper
- grated nutmeg
- 1/2 pint Tomato Sauce
Servings:
Instructions
- Melt half of the butter in a saucepan and add the onion. Fry gently for 5 minutes then stir in the spinach.
- Cover and cook for 5 minutes then remove the lid and cook, stirring, until all the moisture has evaporated.
- Melt the remaining butter in a clean saucepan. Add the flour and cook, stirring, until browned. Gradually stir in the milk and cook, stirring, for about 2 minutes until thick and smooth.
- Remove from the heat and beat in the cheese, egg yolks, spinach, salt, pepper and nutmeg to taste.
- Whisk the egg whites until stiff and fold into the mixture. Turn into a well buttered 2 1/2 pint pudding basin and cover with buttered foil.
- Place in a roasting pan half filled with water and cook in an oven preheated to 180 C Gas 4 for about an hour until firm in the centre.
- Leave for 5 minutes then turn out onto a warmed serving dish.
- Serve with some freshly made Tomato Sauce poured over.
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