Pineapple and cheese baked pudding

Pineapple and cheese baked pudding


  1. Heat the milk and butter in a pan
  2. When it boils, remove the mixture from the heat and add the breadcrumbs and Pilgrims Choice Mature Cheddar
  3. Beat in the egg yolks and sugar
  4. Whip the egg whites to form soft peaks and fold into the mixture
  5. Pour the mixture into a greased dish, then top with the pineapple rings
  6. Bake for approximately 45mins at 180°C
  7. Finally served with a generous helping of crème fraîche

Recipe from Pilgrims Choice

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


This Seventies style pud is bound to be a firm family favourite


1 pint milk
45g butter
30g sugar
180g breadcrumbs
135g Pilgrims Choice Mature Cheddar
2 eggs (separated)
1 small tin of pineapple rings
1 pot of crème fraîche


Time: 25 minutes
Serves: 4-6
Nutrition: n/a