Leerdammer Souffle Surprises
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Leerdammer Souffle Surprises

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Serves 4

Delicious Leerdammer souffle - with haddock, almonds or sweet pepper filling

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  • 250ml pint of full cream milk.
  • Grating of nutmeg.
  • 1/2 onion
  • 40g butter.
  • 40g flour.
  • 100g grated mature Leerdammer plus a little extra for sprinkling
  • 1 tsp English mustard.
  • 3 eggs separated.
  • Salt and white pepper.
  • 4 tbsp double cream
  • Surprise Fillings.
  • 100g smoked haddock, 4 tbsp milk and 25g flaked almonds (optional) or 8 Peppadew sweet peppers,
  • 1 tsp snipped chives.


    1. To make the Souffles, thickly butter 4 individual souffle dishes. Set oven to 180c, 160c fan, Gas 4.
    2. Place the milk in a small pan with the onion and a little grated nutmeg and bring to the boil. Remove from the heat then sieve the milk into a jug, discarding the onion.
    3. Melt the butter in a clean pan, and then stir in the flour. Slowly add the infused milk a little at a time, stirring constantly until you have a thick sauce.
    4. Take the sauce off the heat and add the cheese and mustard, stirring until the cheese has melted. Season and stir in the egg yolks.
    5. Whisk the egg whites until stiff and add 1/3 to the sauce to loosen it. Transfer the sauce into the remaining egg whites and fold them together very gently with a metal spoon.
    6. To make the fillings either:
    7. Chop the peppers into tiny pieces and mix with the snipped chives or poach the haddock in a little milk for a few minutes and flake.
    8. Spoon the souffle mix into the buttered ramekins, spoon a little of your chosen filling into the centre and squash down into the mix with your finger.

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