Cheese and chive puddings

Serves 2

• 70g parmesan
• 3 eggs
• 12 chives
• 4 tbsp double cream

Step 1
butter a little.

Step 2
Set the oven at 200C/gas mark 6.

Step 3
Lightly butter two shallow dishes or soup plates, then sprinkle them lightly with grated Parmesan.

Step 4
Remove the rind from the Caerphilly, put the cheese in a bowl and mash it with a fork.

Step 5
Separate the eggs, putting the whites into a bowl and the yolks in with the Caerphilly.

Step 6
Mash the yolks and cheese together.

Step 7
Season with black pepper, then finely chop the chives, stir them in, and then add the double cream.

Step 8
Beat the egg whites until stiff and fluffy.

Step 9
Gently but firmly fold them into the cheese and egg yolk mixture using a metal spoon.

Step 10
Try to mix thoroughly without knocking the air out.

Step 11
Fold in all but 2 tablespoons of the grated parmesan.

Step 12
Divide the mixture quickly and tenderly between the two buttered bowls or soup plates.

Step 13
Scatter over the remaining 2 tablespoons of parmesan, put the dishes on a baking sheet and bake for 12-16 minutes, until they are puffed and golden, the top lightly crisp and the inside creamy.

Step 14
I test simply by inserting a spoon gently into the centre of the puddings.

Step 15
If there is any sign of liquid I return it to the oven for a few minutes longer.

Step 16
Remove from the oven and eat immediately.