Cheddar & spinach soufflé

Cheddar & spinach soufflé
  • 50g unsalted butter
  • 4 tbsp fine dry white breadcrumbs
  • 3 small eggs
  • 180ml full fat milk
  • ¼ onion, studded with 1 clove
  • 1 small bay leaf
  • 30g plain flour
  • 1 tsp English mustard powder
  • 150g mature cheddar cheese
  • 60g spinach
  • salt and freshly milled white pepper
  • 400ml double cream
  1. Butter four 9cm ramekins and line with a layer of breadcrumbs.
  2. Chill in the fridge.
  3. Preheat oven to 135C/Gas 1.
  4. Separate eggs.
  5. Heat milk in a pan with the onion and bay leaf.
  6. Remove from heat, cover and leave to infuse.
  7. Melt 30g butter in a pan, stir in flour and cook over a low heat for 5 mins to make a roux.
  8. Stir in mustard powder.
  9. Strain and reheat milk and add to the roux, one ladle at a time, stirring and allowing to almost boil between each addition.
  10. When all the milk is added and the mixture is smooth, move to a low heat and cook gently for 5 mins, stirring.
  11. Remove from heat, stir in egg yolks and 100g grated cheddar, and cover pan with cling film to retain heat.
  12. Heat the remaining 10g butter until nut brown in a frying pan and sauté spinach briefly to wilt.
  13. Season with salt and pepper and drain.
  14. Transfer to a cutting board, chop coarsely and stir into the sauce.
  15. Whisk egg whites until they begin to thicken, add a pinch of salt and continue whisking until quite firm (beware of graining and drying out).
  16. Beat a third of the whites into sauce with a wooden spoon then fold in the remainder with a rubber spatula.
  17. Divide mix between the moulds, place in a tray of hot water and cook in the oven for 25 mins.
  18. Remove and set aside for 5 mins, increase oven to 200C/Gas 6.
  19. Turn out soufflés into four individual buttered ovenproof dishes, pour the cream equally between them and scatter remaining cheese over.
  20. Return to the oven and bake for another 12 mins or so until almost doubled in size and golden on top.
  21. Serve immediately.


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