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!
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 180°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 souffle but not that much 😉