150 g/5 oz butter, plus extra for greasing
1 litre/1 3/4 pints milk
250 g/9 oz plain flour 4 eggs
100 g/3 1/2 oz Parmesan cheese, freshly grated pinch of freshly grated nutmeg salt and pepper


1.Grease a broad, shallow ovenproof dish with butter. Melt 100 g/3 1/2 oz of the butter in a double boiler. Pour the milk into a saucepan, add the melted butter, then tip in all the four at once, stirring constantly.
2.Beat in the eggs, one at a time. Before adding the next egg, make sure that the previous one has been thoroughly incorporated.
3.Add half the Parmesan and the nutmeg and season with salt and pepper.
4.Place the saucepan over a medium heat and bring to the boil, whisking constantly. Simmer, whisking constantly, for 10 minutes, then pour the mixture on to a work surface and spread out evenly to a depth of 1 cm/ 1/2 inch using a damp knife.
5. Leave to cool. Preheat the oven to 200°C/400°F/Gas Mark 6. Stamp out rounds of the mixture with a biscuit cutter, place the trimmings on the base of the prepared dish and cover with concentric circles of rounds to form a sort of dome shape.
6.Sprinkle with the remaining Parmesan, dot with the remaining butter and bake for about 30 minutes until light golden brown. Leave to stand for 5 minutes before serving.

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