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…
1 bay leaf
100g grated parmesan cheese
1/4 small onion
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
- Prepare 4 x oven proof ramekins by brushing with softened butter and dusting with a little of the grated parmesan cheese. Refrigerate.
- Bring milk to a boil together with the onion, bay leaf and clove. Remove from the heat, cover and set aside to infuse.
- 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.
- 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.
- Remove from the heat and stir in the grated cheddar cheese, followed by the English mustard, egg yolks and spinach.
- Cover with a buttered paper and keep warm.
- Whisk the egg whites with a tiny pinch of salt until quite firm.
- Beat 1/3 of the whipped egg whites into the cheese sauce using a whisk.
- Fold in the remainder very carefully with a rubber spatula.
- Divide the mixture between the pre-prepared ramekins.
- Sit in an oven proof tray and add boiling water to come halfway up the ramekins.
- Transfer to the oven at 135 degrees C for 28 mins.
- Remove from the oven, increase the oven temp to 200 degrees C.
- Turn the soufflés out into individual oven proof dishes.
- Pour over a generous amount of double cream followed by a good dusting of grated Parmesan cheese.
- Return to the oven until well risen and golden (around 12 – 15 mins).
- Serve immediately.