The New Zealand Railways Magazine, Volume 11, Issue 3 (June 1, 1936)
Cheese Pudding
Cheese Pudding.
Six ounces cheese, 3 ounces breadcrumbs, salt, pepper and cayenne to taste; two eggs, milk (about one and a-half cups).
Mix the breadcrumbs and grated cheese and seasoning together, add beaten up eggs and sufficient milk to make a batter. Put in a greased piedish and bake in moderate oven for about three-quarters of an hour. As usual, with a custard, place the piedish in a dish of water to prevent curdling.