Baked Haricot Bean And Mushroom Pudding

Ingredients

• 3/4 pound cooked haricot beans
• 6 to 8 button mushrooms
• 1 shallot
• 2 teaspoons Worcestershire sauce
• 3 eggs
• 1 ounce butter
• Salt and pepper to taste

Method

1. 1 Rub cooked beans through a wire sieve to create a pulp.
2. 2 Finely mince mushrooms and shallot, then stir into the bean pulp along with egg yolks and seasoning.
3. 3 Grease a deep tin or pie dish with butter and pour in the mixture.
4. 4 Bake for about 30 minutes or until set.
5. 5 Beat egg whites to stiff peaks, then fold in the Worcestershire sauce.
6. 6 Turn the pudding onto a hot dish, arrange the froth over it, and return to the oven briefly to set the egg whites.
7. 7 Serve immediately.