Recipe for Ham and Cheese Pudding 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
300 gm Cream cheese (Philadelphia)*
300 gm Ham minced*
3 x Eggs
1 tbl Cornstarch
1 tsp Prepared mustard
2 tbl Minced parsley
1 x Bay leave
1 pch Salt
1 pch Ground pepper
Instructions:
Instructions: 1.- Preheat oven (high temperature).

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

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

4.- 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.

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

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

(Dont worry if the pudding loses volume while cooling, its normal).

* 300 gr. = 3/4 pound (aprox.)
* The mold I use is about 10" long, 3" hide and 2" wide. I dont know if "plum-cake mold" is understable...

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