Steam Oven Recipe: Savoury Cheese Pudding

 

Steam Oven Savoury Cheese Pudding

Steam Oven Savoury Cheese Pudding


This recipe re-imagines the concept of a steamed pudding, transforming it from a sweet dessert into a sophisticated, savoury starter or side dish. The steam oven is the key, creating an incredibly light and airy texture that is impossible to achieve with baking. This savoury pudding is a celebration of rich, umami flavours, with the tang of mature cheddar and the deep, roasted notes of caramelised onions. The result is a surprisingly delicate yet deeply satisfying dish that offers a unique and memorable flavour profile.



Ingredients

  • 150g mature cheddar cheese, grated
  • 2 large eggs, separated
  • 100ml milk
  • 50g self-raising flour
  • 1 small onion, finely sliced
  • 1 tbsp olive oil
  • A pinch of salt and black pepper
  • Optional: Fresh chives or thyme for garnish

Instructions & Method

  1. Caramelise the Onion: In a small pan, heat the olive oil over low heat. Add the finely sliced onion and cook slowly for 15-20 minutes, stirring occasionally, until it is deeply golden brown and soft. This process is crucial for developing the savoury flavour.
  2. Prepare the Base: In a mixing bowl, whisk together the egg yolks, milk, and self-raising flour until you have a smooth batter. Stir in the grated cheddar cheese, caramelised onions, salt, and pepper.
  3. Whip the Egg Whites: In a separate, clean bowl, whisk the egg whites until they form stiff peaks. This will be the leavening agent for the pudding, creating its light texture.
  4. Fold and Combine: Gently fold the whipped egg whites into the cheese and onion batter in two batches. Be careful not to over-mix, as this will deflate the egg whites and result in a dense pudding. The goal is to keep the mixture as airy as possible.
  5. Prepare for Steaming: Lightly grease a 1-litre pudding basin or several small ramekins. Carefully pour the pudding mixture into the basin(s).
  6. Steam in the Steam Oven: Place the basin(s) in your steam oven. Set the temperature to 100°C (212°F) and steam for 30-40 minutes, or until the pudding is firm to the touch and a skewer inserted into the centre comes out clean.
  7. Serve: Let the pudding rest for a few minutes before inverting it onto a serving plate. Garnish with fresh chives or thyme. Serve immediately while warm.

Tips

  • Don't Rush the Onions: The key to this recipe's flavour is the slow caramelisation of the onion. This step can't be rushed, as it develops the deep, savoury sweetness that balances the sharp cheese.
  • Handle Egg Whites with Care: When folding in the egg whites, use a spatula and a gentle, cutting motion. This technique helps to preserve the air you've whipped into them.
  • The Right Cheese: A mature or extra-mature cheddar will give the best flavour. Avoid mild cheeses as their flavour will be lost during the steaming process.
  • Serving Suggestions: This pudding is excellent on its own as a light meal, or served as a side dish with roasted meats or a green salad.
  • Batch Cooking: You can make this pudding in individual ramekins for a perfect portion size. Cooking time will be slightly shorter, so check them at around the 20-25 minute mark.

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