Check our blog regularly for seasonal recipes taken from the Dudwell School Recipe Book, available here:
Many people can be reluctant to make soufflés at home, believing them to be too difficult for home cooks to achieve good results.
We think our recipe is almost foolproof - and individual soufflés using this recipe can even be made ahead in advance then frozen, to lessen the burden on the day of your dinner party or kitchen supper. If you plan to do this, we suggest cooking from frozen for 12-15 minutes (instead of the 8-10 minutes needed usually) - a test run in your own oven to check temperature will also give you peace of mind.
We also think this is one of the best ways to use up any leftover cheese you may have in the fridge after Christmas! Serve with a fresh green salad.
Serves 2-3 as a main course, or 4-6 as a first course
Melted butter for greasing
Dried white breadcrumbs
1/2 teaspoon dry English mustard powder
Pinch of cayenne pepper
100g strong Cheddar (or other strong cheese), finely grated
4 medium eggs, separated
Salt and freshly ground pepper
This can be made using 4 large-ish, or 6 smaller ramekins, or a 1 x 15cm soufflé dish.
Dudwell School Ltd, Dudwell Lane, Chewton Mendip, Bath, Somerset BA3 4ND Ι Tel: 07860 123827
www.dudwellschool.com Ι email@example.com Ι Company Number 0776954