Mature cheddar pots, malt vinegar raisins and toast

Serves: 4
Course: Starter
Cooking Time: 1 hr 30 mins
  • For the cheese custard:
  • 150mls cream
  • 150mls milk
  • 1 large free range egg
  • 100g mature cheddar, grated
  • Salt, white pepper
  • A small grating of fresh nutmeg (optional)
  • For the raisins:
  • 50g raisins
  • 1tbs Demerara or dark brown sugar
  • 2tbs malt vinegar
  • 150mls water
  • Half tsp mixed spice

1 Set the oven to 120 degrees.

2 Put all the ingredients into a jug and blitz with a hand blender. There will be a few cheesy lumps but they will melt while cooking.

3 Divide the mixture between four ramekins and put in a small deepish roasting tray. Pour boiling water in the tray, half-way up the ramekins and put in the oven to bake for 40-45 minutes.

4 There needs to be a slight wobble in the centre of the custard then they are ready.

5 Remove from the water, allow to cool, then chill them. They will be perfect for 48 hours.

6 For the raisins, put all the ingredients together in a pot then reduce slowly until there is only about two tablespoons of liquid left. Allow this to cool and chill it in the fridge.

7 When serving, let the custards sit out of the fridge for a half hour or so to come to room temperature, then serve with the raisins on top and some toast.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford