About this recipe: Calentita, which literally translates to 'Warmish', is one of Gibraltar's national foods (my home town), and goes back to the 16th century.
I use a Pyrex dish that came with the oven (perfect), but metal or ceramic is perfectly fine too. Note that if under cooked the dish will come out too soft and soggy, over cooked will be just like cardboard, it will stick to the tray and hard to remove. The proper texture should consist of a creamy top half, and a set bottom half (base).
it was lovely , had not had it for years will soon be doing it again - 07 Dec 2015