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Ham and Cheese Pudding

300 g Cream cheese (Philadelphia)*
300 g Ham minced*
3 Eggs
1 tb Cornstarch
1 ts Prepared mustard
2 tb Minced parsley
1 Bay leave
1 pn Salt
1 pn Ground pepper
Butter and bread crumbs for buttering the mold


Preheat oven (high temperature).

Mix cream cheese, eggs, cornstarch and mustard. You can use the electric blender here.

Combine ham and parsley. Add salt (be careful here!) and pepper to taste.

Grease a plum-cake mold** with the butter and sprinkle thoroughly with the bread crumbs. Discard the crumbs that are not stuck to the butter.

Put the mixture in the mold, decorate with the bay leaf, and bake 40-50 minutes.

Cool, take out of the mold and serve in slices at room temperature.

(Don't worry if the pudding loses volume while cooling, it's normal).


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