This baked cheese pudding is a hearty and comforting bake with a creamy, savoury centre and a golden, cheesy crust. Known as Rutland savoury cheese custard, it's a rustic old-fashioned English recipe made with simple ingredients and it's full of flavour.
Traditionally served with toast, this baked savoury custard also goes well with Brummie bacon cakes.
🔍 Recipe Snapshot: Cheese Pudding
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 20 minutes + 10 minutes cooling time
- 🕒 Total Time: 45 minutes
- 👥 Servings: 3
- 📊 Calories: 581 kcal per serving
- 🔥 Cook Method: Stove top and oven bake
- ❄️ Frozen Option: ❌ Freezing not recommended
- 👩🍳 Flavour Profile: Rich, bold and cheesy!
- ⭐ Difficulty: Easy
- 💡 Best For: Comfort food, lunch, brunch
- 🥗 Pairs Well With: Green salad, toast
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- 🔍 Recipe Snapshot: Cheese Pudding
- Why I Love Baked Cheese Pudding
- What Is Rutland Savoury Cheese Custard?
- Recipe History
- Ingredients Notes
- How To Make Baked Cheese Pudding (Step-By-Step Instructions)
- Storage Instructions
- Expert Tips
- Frequently Asked Questions
- Variations
- Serving Suggestions
- More Savoury Midlands Recipes
- 📖 Recipe
- Variations
- Serving Suggestions
- 💬 Comments
Why I Love Baked Cheese Pudding
- Unique comfort food: This will get diners talking - they are unlikely to have heard of (or tasted) Rutland cheese custard before.
- Quick & easy: In the oven in 15 minutes and ready to serve 30 minutes later.
- Unpretentious and tasty: Nothing fancy to look at but the flavour is far from humble.
What Is Rutland Savoury Cheese Custard?
- Rutland savoury cheese custard is a traditional recipe from Rutland (England's smallest county) in the East Midlands, for a baked cheese and egg custard served as a savoury dish rather than dessert.
- It comprises cheese, eggs, milk, flour, butter and seasonings.
- Expect a soft set to your pudding that is smooth & creamy inside with a golden top and a robust cheese flavour throughout.
- Traditionally, it is served very simply with toast.
Recipe History
This savoury custard represents England's smallest county, Rutland, in my collection of recipes from The Midlands. Rutland is in the East Midlands.
In this recipe collection, I take great pleasure in rooting out the history of each dish, wherever possible. However, the history of some of these recipes can be quite elusive. Sadly, this is the case for Rutland cheese custard - I came across a total void.
For what it's worth, cheese custard feels like a wonderfully old-fashioned dish to me. It's hearty, warming comfort food and I could imagine it would be well received by hungry diners on cold-to-the-bone days. If I had to hazard a guess, I'd say the recipe likely pre-dates the 1950's, but don't quote me on that!
It's been hard-going finding authentic recipes emanating from Rutland, but neighbouring Leicestershire has a few gems worthy of your attention. Have a look at my recipes for sand cake, Melton hunt cake and Belvoir Castle buns.
Ingredients Notes
Cheese: The traditional recipe calls for strong cheddar cheese. I, however, opted to use 50% strong cheddar cheese and 50% Red Leicester, since I wanted to embrace produce from the East Midlands in this recipe.
Flavour boosters: A sprinkle of English mustard powder and a dash of Worcestershire sauce work wonders to pull the cheese flavour firmly into focus.
Eggs: These are an integral part of Rutland cheese custard and are essential for ensuring the cheese custard sets. They must not be left out.
Milk: Whole milk gives the richest and fullest flavour, but semi-skimmed can be used successfully too.
Flour: Use plain flour (all-purpose flour) for this dish. Do not use self-raising flour as it contains raising agent which has no place in this recipe.
Optional extras: Sliced tomato, parsley or chives. These are not part of the traditional recipe but they do enhance the appearance.
How To Make Baked Cheese Pudding (Step-By-Step Instructions)
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Finely grate the cheddar cheese and Red Leicester cheese. Mix them together in a large bowl and set 20g aside.
Step 2. Add the eggs, salt, pepper, mustard powder and Worcestershire sauce and chives (if using) to the mixing bowl. Mix well.
Step 3. Melt the butter in a small pan. Add the flour and mix to a roux.
Add the milk, bit by bit, whisking well between each addition until smooth.
Step 4. Heat, stirring constantly, until the sauce becomes very thick.
Step 5. Take the pan off the heat and fold in the cheese mixture until smooth.
Pour the batter into your prepared baking dish,
Step 6. Scatter the reserved cheese over the top and (if using) arrange the tomato slices on top.
Bake for approximately 20 minutes until golden & puffy on top with a slight wobble in the centre. Cool for 10 minutes and serve.
Storage Instructions
Although it is best served fresh, leftover savoury cheese custard can be reheated either in a low oven (150°C/ 300°F) for 10 minutes or on medium heat in a microwave for 1-2 minutes.
I don't particularly recommend freezing savoury custard as the texture can become watery and grainy. However, if you don't mind the less superior texture, it's preferable to throwing leftovers away.
Expert Tips
Top Tip: If you have one, use a digital food thermometer to check if it's done: When baked to perfection, the centre of your pudding should be around (75-80°C/ 170-175°F. At this point the edges will be looking nicely golden, the top puffy and the centre will have a slight wobble to it.
- Use the correct size pan: Don't forget to grease it well to prevent your Rutland cheese custard from sticking to it.
- Add extra salt with caution: The cheese already adds robust flavour.
- Don't under-bake it: The centre will be runny.
- Don't over-bake it: Your pudding will be dense and rubbery.
Frequently Asked Questions
This cheese custard is intended to be eaten warm.
Cheese pudding is a savoury dish. It is not to be confused with cheesecake or any other sweet dessert (pudding) that happens to include cheese as an ingredient.
Not necessarily. This recipe for savoury custard needs to be adapted before it can be served to vegetarians. Worcestershire sauce is not vegetarian, so must be omitted or replaced (try a dash of soy sauce). Also check that the cheese you intend to use is vegetarian as not all are.
No, it is not. Crème brûlée is a smooth, delicate and sweet set custard with a crunchy caramelised sugar top. Cheese custard is savoury and includes flour & cheese in the mix, resulting in a thicker & firmer set.
No, it is not. Although savoury custard puffs up during baking, it is not a true soufflé because the eggs are not separated and whipped to incorporate air. It is therefore not as delicate or light as cheese soufflé.
Variations
The traditional Rutland recipe for cheese custard has no garnishes, making it very rustic in appearance. To enhance the visual appeal and add a bit of cosy charm try the following additions:
- Thinly sliced tomato rounds: Place them on the top just before baking (blot each slice on kitchen paper to remove excess moisture).
- Chopped herbs: Mix 1 tablespoon of finely chopped chives or parsley into the batter before baking then scatter another ½ tablespoon over the top just before serving.
- Red chilli: De-seed and finely dice a small red chilli (medium heat) then fold it into the batter before baking. Definitely not traditional, but very delicious.
- Midlands cheese: To play-up the regional nature of this recipe swap half of the cheddar cheese for a cheese associated with the East Midlands. Try Red Leicester, Blue Stilton or Lincolnshire Poacher.
Serving Suggestions
Rutland cheese pudding is traditionally served with toast - the savoury custard is spooned onto the toast and spread with a knife.
It is, however, also delicious served with crusty bread, especially sourdough, and a fresh & crispy green side salad.
Should you wish to stick with the Midlands food theme, I highly recommend serving your cheese custard alongside Brummie bacon cakes. This savoury scone-like bake is the perfect partner, bringing a deliciously tangy and salty contrast to the rich, creamy custard.
Have you made this baked savoury custard recipe? Please rate the recipe or leave a comment - I love hearing how you get along with my creations.
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📖 Recipe
Cheese Pudding (rich and bold Rutland savoury cheese custard)
Equipment
- 1 Baking dish approximately 18cm round or 15cm square and around 5-6cm deep.
Ingredients
- 100 g Mature Cheddar Cheese
- 100 g Red Leicester Cheese
- 2 Eggs large, free-range
- ¼ teaspoon English Mustard Powder
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- ¼ teaspoon Worcestershire Sauce
- 60 g Butter
- 60 g Plain Flour
- 280 ml Whole Milk
- 1 tablespoon Chives finely chopped (optional)
- 3 Slices of Tomato (optional)
Instructions
- Preheat the oven to 180℃/ 350℉ and grease your baking dish with a knob of butter.
- Finely grate the cheddar cheese and Red Leicester cheese, mix them together in a large bowl and set 20g aside.
- To the bowl add in the eggs, salt, pepper, mustard powder, Worcestershire sauce and chives (if using). Mix well.
- Now melt the butter in a small pan. Add the flour and mix to a roux.
- Add the milk, bit by bit, whisking well between each addition until smooth.
- Heat, stirring constantly, until the sauce becomes very thick.
- Take the pan off the heat and fold in the cheese mixture until smooth.
- Pour the batter into your prepared baking dish and scatter the reserved cheese over the top.
- Optional: Blot 3 slices of tomato on kitchen towel and arrange over the top of the batter.
- Bake for approximately 20 minutes until golden & puffy on top with a slight wobble in the centre. Set aside to cool for 10 minutes before serving with toast.
Notes
- Use the correct size pan: Don't forget to grease it well to prevent your cheese pudding from sticking to it.
- Add extra salt with caution: The cheese already adds robust flavour.
- Use a digital food thermometer to check if it's done: When baked to perfection, the centre of your pudding should be around (75-80°C/ 170-175°F. At this point the edges will be looking nicely golden, the top puffy and the centre will have a slight wobble to it.
Variations
The traditional Rutland recipe for cheese custard has no garnishes, making it very rustic in appearance. To enhance the visual appeal and add a bit of cosy charm try the following additions:- Thinly sliced tomato rounds: Place them on the top just before baking (blot each slice on kitchen paper to remove excess moisture).
- Chopped herbs: Mix 1 tablespoon of finely chopped chives or parsley into the batter before baking then scatter another ½ tablespoon over the top just before serving.
- Red chilli: De-seed and finely dice a small red chilli (medium heat) then fold it into the batter before baking. Definitely not traditional, but very delicious.
- Midlands cheese: To play-up the regional nature of this recipe swap half of the cheddar cheese for a cheese associated with the East Midlands. Try Red Leicester, Blue Stilton or Lincolnshire Poacher.
Tim says
Is there any reason for using gluten free flour or cornflour in place of plain flour not to work?
Jane Coupland says
Hi Tim, I've not tried it but I think you'd be ok to use cornflpur - just use half the amount and whisk it into a bit of the milk (cold) before adding to the rest of the white sauce ingredients in a pan. Stir constantly until thickened. Let me know how you get along if you try it.
Annie Claire says
Loving your recipes, Jane. This sounds delicious and I am planning to make it tomorrow. Could you tell me the diameter of your baking dish? It looks to be about 15cm but that’s just a guess. Cheers, Annie from Australia.
Jane Coupland says
Ah thank you Annie, thats lovely to hear 🙂 🙂
You'll need either a 15cm square dish or an 18cm circular - give or take a few cm... as long as it's roughly the right size you'll be fine. Hope you enjoy it!
Annie says
Hi Jane, thanks so much for your reply. I have just been back to read the whole recipe again and there it was! Under equipment - I am feeling a tad goose-like now I realise that I failed to find it first time 🫣. I shopped today and plan to do a bit of a cheese tasting tomorrow of the four different mature cheddars and the two Red Leicesters I purchased before I make your Rutland Savoury Cheese Pudding tomorrow. 😂🤣😂🤣 😊🤭🤗. I will let you know how it goes. I was so happy to see you included the internal temperature using an instant read cooking thermometer! It just helps so much! I’m always worried the middle isn’t set but also don’t want to overcook things. 👏🏼👏🏼👏🏼
Jane Coupland says
No worries - it's easy to miss things if you're not familiar with the layout of the recipe cards. I really hope you enjoy it. Yum to the cheese tasting 🙂