Ingredients

• 200g/8oz mature cheddar cheese, grated
• 2 bacon rashers (back or streaky), chopped very finely
• 150g/5oz plain flour
• 250m1/9fl oz milk
• 3 large eggs, beaten
• A pinch of mustard powder
• 1 tomato, sliced into 6

Tools

• Prospero Kitchen Machine
• Food processor with blade and small shredder plate
• Mixer bowl with k beater

Method

1. Grate the cheese using the shredder plate, remove cheese from the bowl and then change to the blade and finely chop the bacon. Put a baking sheet in the oven and preheat to 220°C/gas 7/fan 200°C. Butter or oil a round, shallow ovenproof dish, about 17cm in diameter. In the mixer bowl with k beater beat the flour, milk, eggs, bacon, mustard powder and about two-thirds of the cheese with a generous pinch of salt and a good grinding of pepper, until everything’s combined into a runny batter.
2. Pour the batter into the dish, lay the tomato slices on top (don’t worry if they sink, they’re supposed to) and scatter over the remaining cheese. Set the dish on the hot baking sheet and bake for 35-45 minutes until it has puffed up and is crispy and golden brown. Leave it to cool for a minute or two, but not too long or it will deflate. Serve the puff cut into wedges with a crunchy salad or baked beans.

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