Cheese pudding

cheese pudding slice

First and foremost I have to apologise for these photos. The lighting is lame because I took them at night but I was drooling over it as soon as it came out of the oven and I knew two things for sure: I wouldn’t have time to photograph it the next morning AND there wouldn’t be much of it left the next day – we polished off half of the tray whilst I was still taking pictures 8)

This pudding is so easy to make: you simply toss all the ingredients into the blender and then bake. Simple as that but so yummy!


2 eggs
12 tbsp sugar
2 tbsp unsalted butter, softened
8 tbsp flour
600 ml milk
4 tbsp grated parmesan cheese
1 tsp baking powder

Preheat oven to 180Β°C.
Blend all the ingredients together, pour into a greased baking tray (30 x 15 cm) and bake for about 45 minutes or until it gets firm with just a slight wobble.

NOTES: I like to blitz the eggs first and then add the other ingredients.
This batter is rather liquid and, as it bakes, it forms a very thin crust-like base but the middle is soft and moist.
It will sink a bit as it cools, almost like a souffleΒ but not that much πŸ˜‰

cheese pudding texture

32 responses to “Cheese pudding

  1. Pingback: A Canadian Thanksgiving with my fellow bloggers | ohlidia·

  2. Does this taste kind of like classic baked cheesecake? Eager to try it.. and the photo’s not bad at all so don’t apologise πŸ˜‰


  3. Hi Erika! You had me at “cheese”, heh heh! You know, the way you describe your cheese pudding reminds me of that in-thing, a magic cake I think it is called? Crust like bottom, pudding-y middle and creamy cake-like top. πŸ˜€


    • Hi, Nat! I had to look it up because I had never seen this magic cake. It’s quite similar, except for the cake layer and the method – mine is much more effortless! πŸ™‚


  4. lol i’m surprised by how good this looks to be honest (with a name like cheese pudding). Actually makes me think of ooey gooey butter cake because they look similar, but this is the wonderfully savory version or something πŸ™‚


    • Oh, how can I explain it? It’s more milky and satiny than butter cake – almost like baked custard. The parmesan cheese lends it a special tingly flavour but it’s not savoury!


    • Thanks, Charlotte! And just for the record, the next day by 10am there was nothing left πŸ˜€ (Sorry, somehow WordPress displayed your comment as if it was someone else’s!)


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