Cheese Pudding

This is really a kind of cheesy-bready souffle.  It is a good way of using up slightly stale bread or tired cheese.
The recipe is adapted from Marguerite Patton's wartime one.  I found this very greasy, however, and also thought that it could use more bread than stated.  So here it is, slightly tweaked, with less margarine and more bread.

serves 2-4

Ingredients

1/2 pint (300ml) milk

1 generous teaspoon butter or margarine

3 oz (75g) breadcrumbs 

1 egg

3oz (75g) cheese, grated

salt and pepper

Method

1) Pour the milk into a saucepan and add the butter or margarine.  Heat until the butter melts.  Remove from the heat, stir in the breadcrumbs, and allow to stand for 15 minutes.

2) Preheat the oven to 190C (170C for a fan oven).

3) Whisk the egg with a fork, and add to the breadcrumb mixture with the cheese and seasoning.  Mix well.

4) Pour the cheese mixture into a 1 pint casserole dish.  Bake for 30 minutes or until well-risen and golden.
Serve hot, with a green salad.

Notes
When this emerges from the oven, it will be the temperature and consistency of molten lava.  I let mine cool a little!
Although the final quantity looks small, it is surprisingly filling.  Marguerite's has less bread than mine, and yet she suggests that it feed 3-4.  Maybe with a large salad, it would!