I tried my hand at this vintage cheese savory this week, expecting a dense, heavy pudding. But I found myself delightfully surprised by the light, fluffy texture of the finished product. The secret, I discovered, was in the egg whites—whipped to stiff peaks and folded in at the last moment, they gave the savory an almost soufflé-like quality. It was a clever trick, and one that I'll be sure to use again in future budget-friendly cooking adventures. This recipe is a dream for the weeknight cook looking to stretch their ingredients. With just a handful of humble pantry staples, I was able to whip up a impressive-looking dish that served four. The combination of sharp Cheshire and nutty Parmesan cheeses was a winner, and the touch of mace added an unexpected depth of flavor. I served them hot and bubbly straight from the oven, and they vanished in minutes. Next time, I'll try using the leftover batter to coat some boiled macaroni—Mrs Beeton's suggestion that I'm eager to test.