1/2 pint of Milk.
2 oz. milled or grated dry Cheese.
1 teaspoonful of Corn Flour.
1 oz. soft white Breadcrumbs.
Tiny pinch of Cayenne.
Bring the milk to the boil, beat up the eggs with a whisk with the corn flour and grated cheese, then stir into the boiling milk, add the breadcrumbs and cayenne, stir the whole until it is quite thick and creamy, pour into well buttered dariole cups and cover with greased paper. Steam or put into the oven standing in a baking tin of boiling water, and cook until they are quite firm, about 1/2 hour. Stand aside to cool, then cut into halves, dip in flour, then brush with beaten egg and roll in breadcrumbs. Fry in boiling Nutter Suet until they are a rich golden colour. (For frying see Recipe 14).