Cheese Pudding (Pwdin Caws Pobi)

Welsh rarebit gets a makeover in this Cheese pudding dish. Caws pobi, (in Welsh) was a slice of cheese put on the untoasted side of bread and then toasted, so perhaps that’s where this dish originates. Wherever it comes from, it is a hearty and comforting winter warmer, and you don’t have to watch the grill like with cheese on toast! Simply put it in the oven and walk off. Come back to a gooey and cheesy pudding twenty minutes later!

  • 4 thick slices of bread (you could cut the crusts off if you prefer)
  • 8 ozs | 225g Cheddar or Caerphilly cheese, grated
  • 1 egg
  • 1 pint | 20fl. ozs | 575 mls milk (or 1/2 milk 1/2 cream)
  • A dot of butter
  • Pinch cayenne pepper
  • Pinch nutmeg

METHOD

Preheat the oven (250°F, Gas ½, 130°C)
Toast the bread on one side, then butter the other.
Place two slices, toast side down, on the bottom of a greased ovenproof dish.
Put half of the cheese over the toast, season with a little salt and pepper if desired and repeat with the next slices of toast.
Bring the milk to the boil then add the nutmeg and cayenne and beaten egg, mix then immediately pour over the pudding and leave to soak in for at least 20 minutes.
Put in the oven for between 20-30 minutes or until risen and pale gold on top

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