Cheddar Cheese & Spinach Soufflé

An all-time 21 favourite

Our Cheddar Cheese & Spinach Soufflé is the perfect lockdown treat! We’ve been cooking and serving this dish for 30 years – and in that time, I’m sure that one or two of you have become addicted. Here’s a way to get your fix at home…

INGREDIENTS

180ml milk
1 bay leaf
100g grated parmesan cheese
1/4 small onion
1 clove
30g softened butter, plus a little extra for preparing the moulds
30g plain flour
100g grated mature cheddar cheese
3 egg yolks
3 egg whites
1 tsp English mustard
60g chopped sautéed spinach
Pinch of salt
300ml double cream

METHOD

  1. Prepare 4 x oven proof ramekins by brushing with softened butter and dusting with a little of the grated parmesan cheese. Refrigerate.
  2. Bring milk to a boil together with the onion, bay leaf and clove. Remove from the heat, cover and set aside to infuse.
  3. Make a roux by melting 30g butter over a gentle heat and then add the flour, stir gently for 5 minutes over a low heat.
  4. Allow the roux to cool a little before adding the infused milk, a little at a time, stirring till smooth between each addition. Simmer for 5 minutes.
  5. Remove from the heat and stir in the grated cheddar cheese, followed by the English mustard, egg yolks and spinach.
  6. Cover with a buttered paper and keep warm.
  7. Whisk the egg whites with a tiny pinch of salt until quite firm.
  8. Beat 1/3 of the whipped egg whites into the cheese sauce using a whisk.
  9. Fold in the remainder very carefully with a rubber spatula.
  10. Divide the mixture between the pre-prepared ramekins.
  11. Sit in an oven proof tray and add boiling water to come halfway up the ramekins.
  12. Transfer to the oven at 135 degrees C for 28 mins.
  13. Remove from the oven, increase the oven temp to 200 degrees C.
  14. Turn the soufflés out into individual oven proof dishes.
  15. Pour over a generous amount of double cream followed by a good dusting of grated Parmesan cheese.
  16. Return to the oven until well risen and golden (around 12 – 15 mins).
  17. Serve immediately.