British cheese soufflé
- April 2017
- Serves 4
- Hands-on time 25 min, oven time 40-45 min
A light-as-air soufflé is a wonderful thing. This easy, cheesy version is pillowy and inviting – a great dinner party starter or light lunch in the garden sun.
- 35.5g (19.5g saturated)
- 15.9g (3.7g sugars)
- 50g butter, plus extra for greasing
- Handful fine white breadcrumbs
- 50g plain flour
- 300ml whole milk, warmed
- 75g strong hard cheese (cheddar, lincolnshire poacher or a mix), grated
- 75g stilton, crumbled
- 5 large free-range eggs, separated
- 2 tsp wholegrain mustard
You’ll also need…
- 15cm soufflé dish (about 1 litre capacity)
- Heat the oven to 200°C/180°C fan/gas 6. Put a baking sheet in the oven to heat up. Butter the sides and base of the soufflé dish and scatter the breadcrumbs inside the dish, turning to coat evenly.
- For the soufflé base mixture, melt the 50g butter in a pan over a medium heat, whisk in the flour and cook, stirring, over a medium heat for 2 minutes, until it smells biscuity (this is called a roux). Take off the heat and whisk in the milk to make a smooth sauce, then put back on a medium-high heat and cook, stirring with a wooden spoon to form a thick glossy sauce. Transfer to a mixing bowl, then stir in the grated/crumbled cheeses, egg yolks, mustard and seasoning.
- Put the egg whites into a large spotlessly clean mixing bowl and, using a hand-held mixer, whisk on slow until foamy, then increase the speed and whisk to stiff peaks.
- Using a metal spoon, fold a dollop of egg white into the soufflé base mixture to loosen it, then carefully fold in the rest until it’s all incorporated. Pour the mixture into the prepared soufflé dish.
- Bake on the hot baking sheet for 40-45 minutes until risen, golden brown and just starting to crack on the surface (it will carry on cooking as you take it to the table). Serve with a fresh salad with sliced apples and walnuts if you like, as a starter or light lunch.
You can vary the flavour with other cheeses. If you don’t like stilton, use nutty gruyère instead.
The mix for the soufflé base can be made up to 48 hours ahead and kept, covered, in the fridge. Whisk the egg whites just before baking.
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