|Source||Brian McCormack at the the Malthouse Restaurant in Galway|
|Prep time||5 minutes|
|Total time||5 minutes|
A lovely recipe from Brian McCormack at the Malthouse in Galway.
Serve with a fresh organic salad, beetroot yogurt and candied walnuts.
Pre heat oven to 180 degrees.
1. Slowly beat cream and cheese with a paddle in a mixer
2.Add flour and cornflour,
3. Add lightly beaten eggsand mix until smooth. Season with salt
4. bake at 180 degrees for about 6-8 minutes until golden brown on the top and still a little wobbly!