Goat Cheese Pudding

This is one of my favourite puddings, a gorgeous dessert. Quick and easy to make, tasty and not too sweet or heavy…At home we all crave for it…here is my dear mum’s recipe. She learned it while living in Africa.

Ingredients

6 eggs

250g sugar

350ml milk

1 tbsp butter

150g grated dry goat cheese (best to use artisanal cheese)

1 grated lemon zest

For the caramel

8 tbsps sugar

2 tbsps cold water

Preparation

1. Preheat oven to 180ºC

2. Put the sugar with the cold water in a frying pan and heat gently over a low heat. Keep stirring until the sugar melts and forms a dark golden caramel. Do not let the sugar burn!

3. Pour the caramel into a pudding mould, quickly, before it hardens. (I use a trusty 16 cm diameter, 10 cm deep aluminium pudding mould.)  Set aside to cool completely.

4. In the meantime, blend together the sugar, eggs, milk and the melted butter for about 5 minutes.

5. Add the grated cheese to the liquid mixture and add the grated lemon zest.

6. Pour the liquid into the pudding mould, over the cooled caramel. Then, place the pudding mould in a pan partly filled with water (bain-marie, a technique that prevents the sugar from overheating) and put them in the oven.

7. Cook for about 1 hour and 15 minutes. It is ready when it becomes firm.

8. Let it cool before putting in the fridge for around 8 hours. Then, turn the mould over a serving plate in a sudden movement. Serve.

Serves 12-14

Tips: If there are any leftovers, refrigerate. You can easily keep the pudding for up to five days. You can prepare it in advance (this makes it even tastier).