Dudwell Cookery School
Dudwell Cookery School

Recipe Blog

Check our blog regularly for seasonal recipes taken from the Dudwell School Recipe Book, available here:

January 2019


Cheese Soufflé

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

35g butter

30g flour

1/2 teaspoon dry English mustard powder

Pinch of cayenne pepper

280ml milk

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.



  1. Preheat the oven to 200C/400F, gas mark 6.  Place a baking sheet on the top shelf in the oven (NB, make sure there is enough space for the soufflé to rise).
  2. Brush the soufflé dish or ramekins with melted butter and dust with the breadcrumbs.
  3. Melt the 35g butter in a saucepan, add the flour, cayenne pepper and mustard powder, mix well and cook over a gentle heat for 45 seconds.
  4. Remove from the heat and gradually add about half the milk, stirring continually.  When the mixture is smooth, return to the heat and bring slowly back up to the boil, stirring all the time and adding the remaining milk.  Boil for one minute.  The mixture will get thick and leave the sides of the pan.
  5. Remove from the heat and add the grated cheese.  Pile into a mixing bowl and when slightly cooled, add the egg yolks and season with salt and pepper.  It should be very well seasoned - the flavour will be diluted by the addition of the egg whites.
  6. Whisk the egg whites until stiff but not dry.  Beat a spoonful of the egg whites into the soufflé base.  This is to "loosen" the mixture and makes the folding-in of the whites simpler than it otherwise would be.  Fold in the remaining whites and pile into the soufflé dishes or ramekins.  If using a soufflé dish it should be just over three-quarters full - if using ramekins, they should be full.  Run your finger around the top of the mixture.  This will give a "top hat" appearance to the cooked soufflé.  Tap the dish lightly on the work surface to remove any pockets of air.
  7. Bake in the oven on the pre-heated baking sheet for 25-30 minutes for a large soufflé, or 8-10 minutes for individual soufflés.  Serve immediately (do not test to see if the soufflé is cooked until at least two thirds of the way through the cooking time, then give the dish a light shove - if it wobbles alarmingly, cook for a further 5 minutes).




Dudwell School Ltd, Dudwell Lane, Chewton Mendip, Bath, Somerset BA3 4ND  Ι  Tel: 07860 123827

www.dudwellschool.com  Ι  bookings@dudwellschool.com  Ι  Company Number 0776954

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