Shropshire Blue cheese used in this recipe is actually from Nottinghamshire. It’s a traditional creamy vegetarian blue cheese with a deep, orange-brown, natural rind.
Ingredients
- 50g butter, softened, plus extra to line the ramekins
- 25g fine, dry white breadcrumbs
- 40g plain flour
- 300ml milk
- 4 eggs, separated
- 75g Shropshire Blue, crumbled
- 1 tbsp grated mature English Cheddar
- ¼ tsp English mustard powder
Method
- 1. Preheat the oven to 190C/fan170C/gas5. Grease 4 x 250ml ramekins with butter. Tip in the breadcrumbs and shake from side to side to coat. Tip out and discard the excess breadcrumbs. Chill until set. Pop a baking sheet in the oven.
- 2. Melt the butter in a large pan. Stir in the flour and cook for 1 minute. Reduce the heat and gradually blend in the milk, stirring, until thickened. Remove from the heat, beat in the yolks, cheeses and mustard. Season.
- 3. Whisk the egg whites to stiff peaks. Use a metal spoon to mix a quarter into the mixture, then fold in the remainder. Fill each ramekin and smooth the top. Put on the baking sheet and cook for 20 minutes (don’t open the oven!) until risen and golden brown. Serve immediately.
Nutritional info
Per serving 389kcals, 28.9g fat (16g saturated), 17.3g protein, 16.2g carbs, 3.8g sugar, 1.1g salt
Chef's tip
Shropshire Blue cheese used in this recipe is actually from Nottinghamshire. It’s a traditional creamy vegetarian blue cheese with a deep, orange-brown, natural rind.
Get the ramekins ready and make the sauce in advance. Then all you have to do is whisk the egg whites and fold in.