Airy Cheddar Pudding
ready in 45 min.
- 0.333 cup all-purpose flour (sifted)
- mustard powder
- 2 cups Evaporated milk
- 2 Tbsps butter (softened)
- 2 cups Cheddar cheese (grated)
- 6 medium eggs (separated)
- 1 tsp cream of tartar
Divide the flour, mustard powder, paprika, evaporated milk, and a little seasoning between four large microwaveable mugs. Stir well until smooth.
Microwave on medium for 4 minutes, stirring after 2, until thickened. Carefully remove from the microwave.
Divide the cheese between the mugs, stir well, and microwave on high for 2 minutes. Carefully remove to one side and scrape into a bowl.
Beat the egg yolks in a separate bowl until pale and thick. Beat the egg whites with the cream of tartar in another clean bowl until stiffly peaked.
Pour the cheese mixture over the egg yolks, folding to incorporate. Fold into the egg whites until just combined. Divide the mixture between the mugs and run the tip of your thumb around the insides of the rims.
Microwave on low for 10 minutes. Rotate the mugs and microwave on medium for a further 6 - 8 minutes until risen and golden on top. Serve immediately.