Suffolk Shipcord Cheese Custard - served with soda bread. Serves 4.
The Savoury Custard
1 pint whipping cream.5 free range eggs
200g Suffolk Shipcord cheese (or similar strong cheese)
200g spinach
Pinch salt & cayenne pepper
Boil the cream and let it cool down to room temperature. Whisk the eggs, then mix with the rest of ingredients. Pour into a buttered oven proof dish at least 2 inches deep. Place in a pre-heated oven at 150°C for 20 to 30 mins. When cooked it should feel slightly firm to the touch. Serve with warm oatmeal soda bread and a mixed green salad.
Soda Bread
150g wholemeal flour, plus extra for dusting
150g plain flour
25g porridge oats
2tsp soft brown sugar
284ml carton buttermilk
1 tsp salt
1 tsp bicarbonate of sodaSift flour, salt, and bicarbonate of soda into a large bowl. Add sugar and oats, then stir in the buttermilk using a wooden spoon. Bring together the dough with your hands into a round and place on a baking sheet dusted with flour. Cut a cross on top then bake for 30 mins at 200°C. Cool on a wire rack then slice and serve with butter.