By Lyn Funnell 
All ingredients are approximate. It doesn’t matter if you vary them a bit.
1 ½ lbs/650kgms bread
3 eggs
20zs/50k Ashdown Foresters Cheese from High Weald Dairy, grated
1 small onion, chopped
A little oil
Water to cover
1 lge potato, chopped
2 carrots, chopped
A small amount of French beans, chopped
3tblsps suet
Seasoning
Soak the bread in water for approx. 1 hour, breaking it up with your hands as it gets soft.
Drain it & squeeze out as much water as you can. Add the suet & mix it in.
Add
Fry the onion in the oil until it’s soft. Add the potato, carrots and beans and cover with water. Boil until the veg is soft but not falling to bits.
Drain it & mix it into the bread.
Beat the eggs and add them with the cheese.
Mix everything together.
Add seasoning sparingly. The cheese is quite salty.
Place the pudding in an oiled baking tray.
Don’t make it too thick or you’ll get a Soggy Bottom!
Make it roughly the thickness of a flapjack.
Bake in an oven 180/gas4 for approx. 1 ½ hours.
Gently lift it up & check if it’s still soggy underneath. If it is, bake for another ½ hour.
Let it cool in the tin, then run a knife around the outside & cut it into slices.
You can serve this as a meal with a jacket potato or salad, or chips.
It’s even tastier the following day.
