Cranberry Malabi

December slipped in when I wasn’t looking. Last week, Thanksgiving was a cozy blur of happy times with Sam home from college, football, good food, and celebrating with family and friends. And now we’re nearing the end of another festive holiday, Hanukkah. I can’t keep up!

Before I flip my calendar page to December, I want to share with you what we were cooking with for Tasting Jerusalem in November. Pistachios! Pistachios are quite popular in Middle Eastern cooking and baking. The best baklava I ever tasted was a version with green pistachios at the Abulafia Bakery in Tel Aviv. Truly a decadent treat. Another delicious sweet that I enjoyed while in Israel was malabi, a milk-based pudding. There are several names for this luscious custard, including muhallabieh (as it’s called in Jerusalem), sutlaj or sutlach. No matter what it’s called, it’s creamy and wonderful and I can eat it by the bowlful.

When I spotted the recipe in Jerusalem, I knew I had to make it. Traditionally, malabi is flavored with rose water and topped with a drizzle of sweet syrup and pistachios. Since I had Thanksgiving flavors on my mind when I was dreaming about a dish of malabi, I came up with a variation using cranberries and maple syrup as a topping and swapped out the rose water for vanilla. I also used cream in place of water with the milk, making it rather like a rich panna cotta. The pudding here is made with milk, cream, sugar, vanilla and cornstarch and whisked together over heat until smooth and custardy (this happens quickly, so be sure to remove from heat the moment it thickens to avoid lumps).

For the topping, I stirred together fresh cranberries (such pretty little jewels!) and maple syrup over medium heat until the berries were bursting and bubbling away. Both the pudding and topping can be made ahead and chilled before layering. I spooned the pudding into wine and champagne glasses for an elegant dessert and then topped each with a smooth layer of the cranberries and a scatter of chopped pistachios.

The bright, tart flavor of the cranberries contrasts nicely with the creamy sweetness of the pudding, while the pistachios add crunchy texture. The cheery red and white colors make this a merry dessert for Christmas or New Year’s Eve, too.  And with the frigid cold we’re having outside now, I don’t need any reminders that December has indeed arrived!

Cranberry Malabi
Serves 6
Adapted from Jerusalem: A Cookbook
By Yotam Ottolenghi and Sami Tamimi

6 tablespoons cornstarch
2 cups whole milk
3/4 cup heavy cream
6 tablespoons sugar
1 teaspoon vanilla
3 cups fresh cranberries
3/4 cup maple syrup
3 tablespoons unsalted pistachios, roughly chopped

For the pudding, whisk the cornstarch together with 6 tablespoons of the milk until it forms a paste. In a saucepan, stir together the rest of the milk, cream, sugar and vanilla and warm it over medium heat until it begins to steam. Whisk in the milk/cornstarch paste and keep stirring until it turns to custard. I found this happened very quickly, so be ready to pull it off the heat. Pour the pudding into 6 pretty glasses or dishes. It’s nice to use clear glass so you can see the contrast in colors. Cover and place in the fridge to chill.

For the topping, stir the cranberries and maple syrup together in a saucepan over medium high heat. Bring to a boil and then lower the heat and let simmer for about 10 minutes. The berries will start popping, so stir often to prevent sticking and mash them gently against the side of the pan with a wooden spoon. When the sauce has thickened, remove from heat and chill.

Both the pudding and sauce can be made the day before. When ready to serve, divide the sauce between the 6 custards and gently smooth. Garnish each with a sprinkle of chopped pistachios and serve.

Orange-Scented Couscous Pudding and Jerusalem’s Burnt Eggplant Soup

Couscous, a staple in Middle Eastern and North African cooking, is Tasting Jerusalem’s ingredient for April. These cute little pearls of durum wheat semolina are commonly served with meat dishes, in soups, in salads or as a side dish.

A recipe I’ve been eyeing in Jerusalem is the Burnt Eggplant and Mograbieh Soup. When this past weekend turned chilly and rainy, I decided it was an ideal time to make soup. Charred eggplant is incredibly appealing to me and it’s amazing in this tomato-based soup. Mograbieh is Lebanese couscous, a larger-sized version than the tiny spheres typically seen. It’s similar to Israeli or giant couscous, which is readily available in Western markets.

Since I just pulled our barbecue out for spring it seemed the perfect place to roast the eggplants. Sue, from Couscous & Conscientiousness, made the same soup and also used a barbecue. Less messy than the oven! Plus, you can’t beat the flavor that a barbecue imparts. I tweaked the recipe just a bit, using white wine in place of broth and increasing the tomatoes because we like things really tomato-ey around here. And before cooking the couscous, I toasted the pearls in melted butter until they turned golden and fragrant. When serving the soup, I kept the couscous on the side so everyone could scoop in the amount they desired.  With its deeply satisfying, smoky flavor and bright pop of dill, this is a soup I’ll be happy to eat quite often!

Beth and Sarene are also hosting a couscous recipe contest this month for Tasting Jerusalem. I decided to move in a sweeter direction with couscous and make a pudding for my boys. A lonely bottle of orange blossom water has been sitting in my cabinet for a while, and pairing this with honey and orange zest seemed a marvelous way to flavor the pudding. Orange blossom water has a truly lovely fragrance, and I’ve discovered it’s quite good in tea, too, so I think I’ll be keeping it within easier reach.

I simmered Israeli couscous with cream and honey, whisked in egg yolks and coconut milk, then added a splash of orange blossom water and a bit of orange zest to finish the pudding. Warm, rich and creamy, with a hint of honey and the delicate scent of orange, this pudding is indulgent for breakfast or dessert. Needless to say, my sons devoured it quickly!

Orange-Scented Couscous Pudding
Serves 4

1/2 cup Israeli (giant) couscous
1 cup heavy cream
2 tablespoons honey, plus extra for serving
1/2 teaspoon kosher salt
1-14 ounce can whole, unsweetened coconut milk
2 egg yolks
1 teaspoon orange blossom water (or more to taste)
1 teaspoon orange zest
Orange slices for serving (optional)

In a medium sized sauce pan, bring the cream, couscous, honey and salt to almost a boil, lower the heat and let simmer for about 7-8 minutes, until couscous is al dente. In a bowl, whisk together the egg yolks and coconut milk until smooth. Slowly pour the coconut-egg mixture into the cream and couscous and stir. Continue cooking, stirring a few times, until the pudding thickens, about 6-7 minutes. Remove from heat and stir in the orange blossom water and orange zest.

Let the pudding cool slightly (it will thicken as it cools). It’s best served warm or room temperature with orange slices a drizzle of honey. If you chill the pudding, it will thicken quite a bit so warm it and add a little cream or coconut milk to loosen it.

Burnt Eggplant and Mograbieh Soup
Adapted slightly from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi
Serves 4

2 large eggplants (about 2 pounds total)
Olive oil
1 large onion, diced
1 tablespoon cumin
1-6 ounce can tomato paste
1 pound Roma tomatoes, diced
4 cloves garlic, minced
1 1/2 cups white wine
1 1/2 cups water
1/4 cup fresh lemon juice, plus lemon slices to serve
1 tablespoon unsalted butter
1/3 cup Israeli (giant) couscous or mograbieh
Fresh dill for garnish
Kosher salt and freshly ground pepper to taste

Heat your barbecue on high, then lower to medium. Slice one of the eggplants in half lengthwise and set aside one of the halves. Pierce the whole and remaining half eggplant a few times and place on the barbecue. Close the cover and let cook for about 10 – 15 minutes. When blackened, turn them and cook for another 10 minutes. Remove from heat and let cool.

Dice the raw half of eggplant into a small dice. In a large sauce pan or soup pot, drizzle a little olive oil and fry the eggplant over medium heat. Stir a couple of times, so most of the sides brown. Remove from heat and set aside.

Add another drizzle of olive oil and the onions and cook over medium heat the onions are soft. Add the cumin, tomato paste, tomatoes and garlic and cook for about 5 minutes. Add the wine, water and lemon juice, bring to a simmer and then lower heat. Let cook for about 15 minutes.

In a small sauce pan, melt the butter over medium heat and add the couscous. Stir and toast it until it browns. Watch closely, as it will turn dark and burn quickly. Add enough water to cover by 1 inch, a sprinkle of kosher salt and bring to a boil. Cook until just softened, about 8 minutes (depending upon your brand). Drain and set aside.

Remove the cook eggplant flesh and add to the tomato base. Using an immersion blender, blend the soup until mostly smooth. Reheat gently and add salt and pepper to taste.

To serve, ladle into bowls and garnish with some fried eggplant, dill and a slice of lemon. Serve the couscous in a bowl alongside, allowing everyone to scoop out what they’d like.

Chai Chia Pudding

As I write, I am humming the Chia Pet jingle. I grew up watching this commercial on TV and was the proud caretaker of a few of my own Chia Pets. At the time, I would not have considered eating the seeds I was mixing to make my pet magically grow its green body, but now they’ve become a staple in my kitchen.

The health benefits of these ancient seeds are remarkable. A member of the mint family, chia is the richest plant source of Omega-3, stabilizes blood sugar levels, contains anti-inflammatory properties and is a great source of protein. Wow! Aside from its nutritional punch, chia seeds also taste good.

Chia seeds have a mild, nutty flavor and can be sprinkled on salads and yogurt, stirred into oatmeal or tossed into muffin batter. My favorite way to enjoy these little brown seeds, though, is in pudding.

When chia seeds are soaked, they absorb a large amount of liquid and transform into a texture rather like tapioca pudding.  This simple little pudding is a snap to create. You can make it with the liquid of your choice – milk, juice, coconut milk or almond milk all work well. Dried fruit, toasted coconut, maple syrup, cacao nibs or nuts are all tasty suggestions to add. Just mix your ingredients together and let the chia seeds work their magic. This is a marvelous breakfast to prep the night before. In the morning, grab your jar from the fridge and you’ve got a delicious start to your day. If you’re feeling fancy, you can even layer the pudding with fresh berries and yogurt for a pretty parfait.

Since I drink tea most mornings, I decided to try using it for chia pudding.  I love the sweet, spicy taste of chai spices, so I stirred in some cinnamon, cloves, cardamom, black pepper and a drizzle of honey. For a bit of creaminess, I added coconut milk (whole milk also tastes good).  When the pudding had thickened, I topped it with fresh berries and enjoyed a terrific breakfast. Singing ch-ch-ch-chia has taken on new meaning!

Chai Chia Pudding
Serves 2

1 cup strong black tea (I use English breakfast)
1/4 teaspoon cinnamon
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cloves
1/2 teaspoon cardamom
2 tablespoons honey
1/4 cup coconut or whole milk
1/4 cup chia seeds
Fresh berries for serving

After steeping your tea, pour it into a jar or other container with a lid. Add the cinnamon, pepper, cloves, cardamom and honey and stir. Set aside to cool until room temperature. Add the milk and chia seeds and stir well. Cover and pop it into the fridge. After about half an hour, give it another good stir to prevent the chia seeds from clumping.

Chill for a couple of hours or overnight. When ready to serve, give the pudding a stir and spoon the pudding into two bowls and top with berries.

Graham Nut Pudding for Mother’s Day

Tastes can evoke vivid memories, and for me a familiar taste of my childhood is Graham Nut Pudding.  This is a pudding my mom made often when I was growing up.  It is not a typical pudding – none of my friends had ever heard of such a custard – but we all loved it.  It's an old-fashioned comfort pudding and usually it didn’t last long enough to chill before it was devoured at breakfast or brunch.

My mom loves to be in the kitchen.  Her home-cooked dinners, homemade school lunches and countless pies cooling on the kitchen counter fill my memory.   When I started copying some of her recipes to begin my own collection, Graham Nut Pudding was the first one I grabbed.  In fact, my mom made it last week while I was visiting in Boston.

The pudding is made with homemade graham nuts or Grape-Nuts cereal.  I keep intending to make my own graham nuts (using graham flour) and have a couple of recipes tucked away.  Until then, store bought cereal will suffice (Kashi also has a brand of “7 grain nuggets” that I used this last time). The custard is simple to stir together.  While baking, the graham nuts sink and form a cake-like base, the middle becomes a smooth, lightly sweet milky custard and the top is a thin layer of nutmeg-kissed crust.  Honestly, it’s the type of pudding you keep “evening out the edges on” until you’ve nibbled away more than you’ve intended.

As Mother’s Day approaches, it warms my heart to see my sons enjoying this same pudding as much as I do.  Time passes quickly, as evidenced by my delightful, growing boys (both taller than me now!), and I hope as they journey into the world they will have many fond kitchen memories to take with them.  Happy Mother’s Day!

Graham Nut Pudding

From my mom

Serves 8

1/2 cup homemade graham nuts or Grape-Nuts cereal

4 cups whole milk

3/4 cups sugar

1/4 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon (optional, I prefer to use only the nutmeg)

4 eggs, lightly beaten

2 teaspoons vanilla

Preheat oven to 350 degrees. Butter a 1 1/2 quart casserole and place in a roasting pan. Have boiling water ready to pour in pan.

In a large mixing bowl, stir together all the ingredients. Pour into the prepared casserole. Pour boiling water in the roasting pan until it reaches about halfway up the casserole.

Bake for 1 1/4 hours. The pudding will be set but still jiggle a bit. Remove it from the roasting pan to cool. It can be eaten warm or put in the refrigerator to chill for the next day. Enjoy!

Maple Banana Bread Pudding: Heaven in a Bowl

This is turning into quite a sweet week here ... sugar is in the air! My cozy dessert mood has continued, most likely due to the rain splattered windows and chilly, damp air, so indulging in one of our family favorites was comforting.

Nursery desserts - soothing, soft bowls of creamy sweetness - have always been a weakness of mine. I adore them all, whether it's rice pudding, tapioca, mousse, fool or graham nut pudding. Custards make me happy (and don’t even get me started on crème brulee).

I am particularly fond of bread pudding. I appreciate the thriftiness of leftover bread heels and stale crusts being transformed into a luscious, pleasing dessert. Simple ingredients - eggs, cream, sugar and bread - form the basis of the pudding, allowing you to add other flavors that inspire you.

A number of years ago I discovered Maple Bread Pudding in Bon Appetit and it has become a mainstay in my repertoire. Maple syrup shines here and adds earthy, sublime sweetness. I’ve adapted this rich pudding slightly to create variations depending upon my mood or what’s on hand. Toasted walnuts, cacao nibs, chocolate chunks, toasted coconut, maple sugar candy or some combination of these have all been scrumptious. Chopped bananas have emerged as my go-to addition, though.

Topped with a dollop of freshly whipped cream, a scoop of vanilla ice cream or a drizzle of butterscotch sauce, this dessert will elicit sighs of contentment. There’s nothing like snuggling under an afghan on the couch with a bowl of warm pudding to brighten the grey skies.

Maple Banana Bread Pudding
Adapted slightly from Bon Appetit, September 2004
Serves 8

8 eggs
1 quart heavy cream or half and half
3/4 cup dark brown sugar
1 1/2 cups maple syrup, divided (preferably Grade B)
1 tablespoon vanilla
1 pound of challah or other egg bread, torn into small pieces
3 bananas, chopped

More options to add if desired:
Toasted walnuts
Cacao nibs
Chocolate chunks
Toasted coconut flakes
Crumbled maple sugar candy

In a large bowl, whisk the eggs, cream, brown sugar, 1 1/4 cup maple syrup and vanilla together. Add the challah and stir to combine. Let sit for about an hour, until the bread is well soaked. Stir the bananas into the mixture (or any other yummy additions).

Preheat the oven the 375 degrees. Butter a 9x13 inch or similar sized baking dish. Pour the pudding into the baking dish and spread evenly. Drizzle the remaining 1/4 cup maple syrup over the top.

Place the dish on a rimmed baking sheet and bake for 35-40 minutes, until the pudding is puffed and lightly browned. Serve warm and enjoy.

Caramel Pudding (Karamellpudding) and a Norwegian Christmas

Six years ago, we hosted a terrific exchange student for a year from Norway named Maren. She was a senior in high school at the time and now she’s halfway through law school in Bergen, Norway (I’m a proud mama!).

As December rolled in, we shared Hanukkah with her, and she shared her Norwegian Christmas traditions with us. Our boys had never had a Christmas tree before, so it was their chance to go out with Maren and pick out a tree from a Christmas tree farm that sets up near our house. We walked through the rows of trees, enjoying the scent and beauty of the evergreens and searching for just the right tree -- we chose a Norway Spruce of course, and had fun decorating it with Norwegian flags and lights. It was truly a beautiful tree.

Maren also told us about all the festive dishes she enjoyed at this time of year, such as risgrot (rice porridge), seven kinds of cookies, lefse with brown cheese and butter, lynogtordenkake (a layered yellow cake with meringue and cream) and other tortes and puddings. I was in heaven hearing about all these wonderful treats. It was clear ... we had to have a party!

Maren’s mother, Yngvil, sent family recipes and Maren and I began shopping and baking. In the days leading up to Christmas, Maren’s family also mailed little Advent gifts for Maren, Sam and Isaac to open.

On the evening of the party, seventy friends crowded into our little house. I should probably mention 90% of our guests were Jewish! Well, Maren led the way and I must say it was a Fantastic Party! The table overflowed with cookies, tortes, cakes, cheeses, breads, herring salads and a gingerbread house. Children licked candy canes, we all kissed under mistletoe and the air was filled with talking, laughing, good cheer and shouts of “L’chaim” and “Gledelig Jul” (OK, only Maren was saying “Gledelig Jul”).

My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening and it is delightful. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries.

Eating a spoonful of this festive dessert just now I let out a deep sigh. It brings back such warm memories of the famous Jewish Norwegian Christmas party and the year our family shared with Maren. Lots to savor!

We are heading out for Australia now to learn about how they celebrate Christmas. Wishing all of you a Happy Hanukkah, a Gledelig Jul and very Merry Christmas, mates!

Caramel Pudding (Karamellpudding)
From Maren’s mom, Yngvil
Serves 4-6

1/2 cup plus 1 tablespoon sugar
2 1/2 cups whole milk
4 eggs
1 teaspoon vanilla extract
Whipped cream for serving

Preheat the oven to 250 degrees. Pour 1/2 cup sugar into a loaf pan and place it over low to medium heat until it melts and turns light golden brown. Watch it closely so it doesn’t burn. When melted, tip the pan to swirl it around and cover the bottom. Wear oven mitts and be very careful. Set the pan aside. The sugar will harden and possibly crack.

In a medium sauce pan, stir together the milk and 1 tablespoon sugar. Heat it over medium high heat to just a boil. Remove from heat and set aside to cool.

Whisk the eggs and vanilla together. When the milk mixture has cooled, whisk the eggs and vanilla in. Pour it into the loaf pan and set the pan in a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the loaf tin. Bake for about 2 1/2 hours, until the pudding is set.

Remove the pan from the water bath and let cool. Cover and chill overnight. When ready to serve, run a knife around the edge carefully to loosen the pudding. You can set the bottom of the pan in some warm water if needed to loosen the bottom. Place a serving platter (one with a lip or that is wide enough for the sugary syrup that will come out) over the loaf pan and flip to unmold it. Serve with whipped cream.

Creamy Chocolate Pudding and Chocolate Tasting with Jack Bishop

Are you ready for some chocolate? I always am, especially dark chocolate (in fact, I’ve become quite fond of 91%), so when I saw that the Book Larder was hosting Jack Bishop from Cook’s Illustrated magazine with a chocolate tasting – well, I had no choice, I had to attend. When I arrived at the shop for the event, I was given a copy of the new Cook’s Illustrated Cookbook. Let me tell you, this is a serious cooking tome, filled with 20 years of tested (and re-tested) recipes, and a book that I already know I’ll be turning to often.

To start the evening, Jack Bishop shared stories about the magazine and some favorite tips. When creating a dish, the test cooks deconstruct a recipe (even something simple like a grilled cheese or hard cooked eggs) and analyze every step of the process and each ingredient to arrive at the perfect method of preparing. Recipes are routinely tested 60-70 times!

As you can imagine, the test cooks can recommend many utensils and share lots of helpful tips. The most useful kitchen utensil (after your hands, knives and a cutting board)? An instant read thermometer. This is the only way you can accurately test your meat, custards and breads to see if they are cooked correctly. A favorite tip from a reader? When a pot is about to boil over, throw a couple of ice cubes in rather than trying to move the heavy, full pot (I’ll definitely give this one a try).

Jack Bishop then taught us about the protocols of taste testing at Cook’s Illustrated. They only taste products that are available nationwide (or at least in more than half of the country) and are from grocery stores. Tastings are done in the morning, because in the evening your palate is tired and reflects what you’ve been eating that day.

He passed out three little cups labeled A, B and C to each of us, all containing chopped up pieces of dark chocolate. We were instructed to let the natural heat of our tongues melt the chocolate and to taste for texture (more cocoa butter = more creaminess), the intensity of flavor (more cocoa solids = more complex flavor) and other flavor notes such as a roasted and smokey one or fruity and tropical one and, lastly, the sweetness of the chocolate. We rated all three samples on a numeric scale in each of these areas. My favorite sample was C, due to the roasted, espresso-like flavor, creaminess and relatively low sweetness. This turned out to be Ghiradelli (60%). The other samples were Scharffenberger (60%) and Baker’s semi-sweet.

Well, after nibbling and pondering cocoa solids and cocoa butter, I definitely needed to make something chocolate from the new cookbook! I settled on Creamy Chocolate Pudding ... an ultimate comfort dessert. I didn’t change a thing in the recipe - after all, it’s been tested! The pudding was sublime, intensely chocolate, soothing, creamy and luscious. I served it in china tea cups from my grandmother’s collection, turning a nursery dessert into something elegant. But really, you can eat the pudding straight from the sauce pan with a wooden spoon – nothing fancy needed. No matter how you indulge in it, I can promise you’ll be scraping your dish and licking your spoon as I did!

Have a wonderful weekend!

Tomato Bread Pudding at the Block Party

Yes! I’m happy to report we have an amazingly gorgeous day with a cloudless blue sky. All the windows are open and the house is drenched in sunshine. Sitting at Isaac’s football practice this morning, I sipped my iced green tea and soaked up the warmth. I’ll need these memories when the rain and gray return later this year ... but we’re not thinking about that today. On our way home from the field, Isaac looked at me and said, “This is your kind of day." No truer words were ever spoken!

Tonight is our annual block party and we could not ask for a better evening to be outside. I love this tradition! We pull barbecues out on to the sidewalk, set up beach chairs and folding tables, flip on some music and chat and share food with our neighbors. We have lived on our block for 16 years and it’s a terrific one. When Bob and I moved here, Sam was a newborn baby and we marveled at how old the kids in elementary school looked. Now we’re the ones with two sons towering over the preschoolers. Big sigh ...

As we are in the midst of tomato season, and I am making as many tomato dishes as possible, I have another recipe I must share with you (and it happens to be perfect for a block party). Tomato Bread Pudding (Quajado de Tomate), a Sephardic dish, is part omelet, part bread pudding. Tomatoes are the star, so only local, ripe tomatoes will do here. Eggs, bread, cheese and herbs are supporting actors and when combined with the tomatoes you have a mouth–watering plate of silky custard, salty cheese and sweet tomatoes. This is sublime comfort food. You can vary the herbs and cheeses you use, so this is a fun dish to get creative with.

Bring it to your next potluck, serve out big scoops, relax in your beach chair and catch up on the latest.

P.S. No lemonade stand this year ... instead two neighborhood girls set up a nail parlor! I am so excited!

Tomato Bread Pudding (Quajado do Tomate)
Adapted from Sephardic Flavors by Joyce Goldstein
Serves 6-8

2 1/2 pounds ripe tomatoes, chopped
4 thick slices of rustic bread (about 12 ounces), soaked in water and squeezed dry
6 eggs, lightly beaten
1 cup Italian parsley, chopped (feel free to use other fresh herbs)
3/4 pound cheese (about 3 cups), grated or crumbled (you can use a combination such as feta and mozzarella, or parmesan and mozzarella - just be sure one of your cheeses is a salty one)
Salt and pepper to taste

Place the chopped tomatoes in a colander, sprinkle with a little salt and let drain for 1 hour.

Preheat the oven to 350 degrees. Oil a 9x12 inch baking dish.

In a large bowl, mix the tomatoes, soaked bread, eggs, parlsey and all but 1/2 cup of the cheese. Mix well and season with salt and pepper to taste. Pour the mixture into the prepared baking dish, spread evenly and sprinkle remaining cheese on top.

Bake the pudding until golden and set, 40-45 minutes. Serve warm or room temperature.