3 cups of sugar
1 cup of water
3 cups of Wensleydale cheese, finely grated (300g)
2 cups of milk
9 eggs
For the sauce
1 cup of sugar
1/2 cup of water
3 cups of sugar
1 cup of water
3 cups of Wensleydale cheese, finely grated (300g)
2 cups of milk
9 eggs
For the sauce
1 cup of sugar
1/2 cup of water
Place a saucepan over medium heat with the sugar and water, stirring until it reaches a thick syrup (when removing some of the syrup with a spoon and letting it flow slowly)
Remove from heat, add the Wensleydale cheese, and mix well to melt
Add the milk
Beat the eggs just enough to mix and break the yolks
Add the milk again
Beat the eggs just enough to mix and break the yolks
Add the previous mixture
Pour into a 24 cm mold with a hole in the middle, greased with butter
Bake in a hot oven (200°C) with paper foil for 30 minutes
Place on the lowest rack of the oven
Remove the lid and bake for another 30 minutes or until the surface is golden
Remove from the oven, let it cool well, and refrigerate for 2 hours before unmolding
In a saucepan, melt the sugar over medium heat, stirring occasionally
Add the water in small increments, mixing constantly to dissolve the sugar
Remove from heat, let it cool
Serve with the pudding
This serves 10 portions
This pudding contains approximately 558 calories per serving.
