- December 2006
- Serves 4
- Takes 20 minutes to make and 20-25 minutes in the oven
This easy vegetarian cheese soufflé recipe is sure to delight your dinner guests this Christmas.
- 19.7g (11.3g saturated)
- 10.9g (3.9g sugar)
If you’re cooking ahead, leave the soufflés to cool in the ramekins, then cover with cling film and freeze for up to 1 month. Defrost at room temperature and reheat on a baking sheet in the oven at 190C/fan170C/gas 5 for 12-14 minutes or until risen and hot.
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