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Ham, chestnut and bread sauce soufflé

Name: Ham, chestnut and bread sauce soufflé
Yield: Makes 4 soufflés
Ingredients: 50g unsalted butter, plus extra melted butter for greasing; Handful fine white breadcrumbs; 60g leftover ham, finely shredded; 40g cooked chestnuts, roughly chopped; 40g plain flour; 300ml whole milk; Good pinch cayenne pepper; Grated fresh nutmeg; 4 large free-range eggs, separated; 150g leftover bread sauce; 100g parmesan or cheddar, grated; You will also need; 4 x 250ml ramekins

Published: 30 Nov 13
Updated: 18 Mar 24

This is one of those recipes that’s bound to impress and they use up Christmas leftovers too. A great recipe for lunch; these cheesy soufflés are made using leftover ham, bread sauce and chestnuts.

Easy
December 2013

Test kitchen approved

Makes 4 soufflés
Takes 20 minutes to make, 35 minutes to cook

Freezable

Nutrition: per serving

Calories: 488kcals
Fat: 32.1g (17.1g saturated)
Protein: 26.4g
Carbohydrates: 24.9g (6.5g sugars),
Fibre: 1.4g
Salt: 1.8g

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Ingredients

50g unsalted butter, plus extra melted butter for greasing
Handful fine white breadcrumbs
60g leftover ham, finely shredded
40g cooked chestnuts, roughly chopped
40g plain flour
300ml whole milk
Good pinch cayenne pepper
Grated fresh nutmeg
4 large free-range eggs, separated
150g leftover bread sauce
100g parmesan or cheddar, grated

You will also need

4 x 250ml ramekins

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Method

Preheat the oven to 200°C/fan180°C/gas 6 with a baking sheet inside. Brush 4 x 250ml ramekins with melted butter, sprinkle with breadcrumbs, then divide the ham and chestnuts among them.
Melt the 50g butter in a pan over a low-medium heat, add the flour and cook for 2 minutes. Gradually add the milk, stirring, then bring to the boil. Boil, whisking all the time, for 2 minutes or until very thick.
Off the heat, stir in the spices and egg yolks. Season and stir in the bread sauce and cheese.

In a bowl, whisk the egg whites until stiff. Mix a little into the sauce, then gently fold in the rest. Fill the ramekins almost to the top, then run a finger around the rims to help them rise.
Bake for 15-20 minutes until golden and well risen, then serve straightaway with a salad.