- 2 free-range eggs
- handful walnuts, chopped
- 85g/3oz stilton, crumbled
- 100ml/3½fl oz double cream
- Preheat the oven to 220C/425F/Gas 7.
- In a food processor, blend the eggs, walnuts, stilton and half the cream until thick.
- Pour the mixture into a buttered ramekin leaving 1cm/½inch at the top.
- Bake in the oven for 8-9 minutes until risen and golden.
- Remove from the oven and serve immediately with the rest of the cream poured over it.