Double-baked cheddar soufflés

Double-baked cheddar soufflés

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(9 ratings)

Prep: 40 mins Cook: 45 mins

More effort

Serves 8
You can cook these several hours in advance, then re-bake just before serving

Nutrition and extra info

Nutrition: per serving

  • kcal336
  • fat25g
  • saturates15g
  • carbs14g
  • sugars4g
  • fibre1g
  • protein12g
  • salt0.63g
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  • 425ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 small onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • pinch nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 fresh or dried bay leaves
  • 4 tbsp butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 7 tbsp plain flour
  • 1 heaped tsp English mustard
  • 4 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g extra mature cheddar, finely grated
  • 142ml pot double cream


  1. Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.

  2. Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.

  3. Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.

  4. To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.

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Comments, questions and tips

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16th Feb, 2019
I've made a handful of soufflés in my time, so was confident at attempting this recipe. Unfortunately the soufflés didn't rise as I expected which was a shame, but the taste was fantastic and I don't think the lack of height was noticed by anyone other than myself. I didn't bother with the cream as I didn't have any. I would probably use the mushroom soufflé recipe on this sight which has worked well for me previously.
23rd Aug, 2013
i have been making these souffles for a while now and they never go wrong as they're so easy to make. i also tried using half applewood smoked cheese and half cheddar as the smoked cheese gives a surprisingly subtle flavor. i always have to make extra as they are well liked by most of my family. i would defiantly recommend this for souffle virgins. also with the measurements i find that best thing to use is the little colored plastic measuring spoons as it means there is no need to weigh the ingredients.
1st Dec, 2012
I made these back in the summer for my & my husbands anniversary, having eaten something very similar in a restaurant weeks earlier. The recipe was very straightforward for a souffle-virgin, but I'm afraid to say they didn't rise :( although there are a number of steps I will take next time to ensure this doesn't happen. Despite the lack of puffiness, they were one of the most beautiful tasting things I have ever made, & I could quite happily eat them every single day!!
29th Nov, 2010
Has anyone made these and frozen them? Would love to make them for CHristmas, James Martin's Goat's Cheese souffles freeze beautifully but fancy a change
11th Dec, 2014
hi did you ever freeze them as i would like to know the same thing now in preparation for christmas! thanks
1st Mar, 2009
Very tasty and suprisingly light considering the amount of cheese! I found these quite time consuming to make but follow the exact recipe and they look and taste great especially when you add the cheese and cream in Stage 4. I served them on a bed of Herb Salad with a Mustard Dressing which looked lovely and tasted great. A great recipe for Souffle Virgins!
18th Feb, 2009
I made this as a starter at my Valentine dinner party. Whilst in the oven they looked fantastic but as soon as I took them out they flopped! Undetered I baked them for the 2nd time and they did rise again so don't be disheartened if this happens to you. My guests thought they were wonderful. I made 8 small souffles and a big one with the remaining mix which I heated up the next day for lunch. I know what Ros means about the measurements which was trial and error. I will definately make this again.
18th Sep, 2008
I made these for a 'safari supper' around our village. You don't meet the same people again until the end and by the time we all met for coffee the whole village had heard about them. They were spectacularly good.
28th Feb, 2008
I found this recipe a problem with respect to the measurements of butter and flour. Why not use grams? I interpreted 4 tbsps butter as 60g and used 7 level tbsps (15ml ones) but found that I had to add more milk to make the sauce workable. I would appreciate an update on this recipe. I have made it once before and successfully but can't remember how I interpreted these tbsp measurements.
26th Feb, 2008
I served this for a starter at a dinner party and they were fab! My husband wants them all the time now which is ok because they are so easy to make.
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