Instructions: Melt half the butter in a saucepan add the onion and fry gently for 5 minutes.

Stir in the spinach cover and cook for 5 minutes.

Uncover and cook stirring until the moisture has evapourated.

Melt the remaining butter in a clean pan add the flour and cook stirring until browned.

Add the milk and cook stirring for 2 minutes until thick and smooth.

Remove from the heat and beat in the cheese egg yolks spinach and salt pepper and nutmeg to taste.

Whisk the egg whites until stiff and fold into the mixture.

Turn into a well buttered 1.5 litre pudding basin and cover with buttered foil.

Place in a roasting pan halffilled with boiling water.

Cook in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for about 1 hour until firm in the centre.

Leave for 5 minutes then turn out onto a warmed serving dish and pour over the sauce to serve.

Serves 4

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