Cheese Souffle

Cheese SouffleHarry Weir

People are always impressed with a soufflé – whether sweet or savoury – so it’s a great addition to any dinner party. This was actually the first time I have ever attempted a soufflé, which proves it can be successfully attempted by a novice. I was so delighted with the results that I have made it twice since for friends.

Serves 8 to 10


  • 20g Parmesan
  • 30g butter
  • 30g plain flour, sifted
  • 300g milk
  • 4 large eggs, separated
  • 100g gruyère or cheddar cheese, grated
  • 1 teaspoon dry Coleman’s mustard powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Worcestershire sauce
  • Pinch of nutmeg
  • Salt and pepper to season
  • 8 to 10 ramekins, 100ml, 6.5cm width x 5.5cm depth 


  1. Preheat the oven to 220°C/gas mark 7 and heat a baking tray, covered with parchment.
  2. Grate the Parmesan. Grease the ramekins with butter and sprinkle with the Parmesan, tilting the ramekin so that all sides and base are evenly coated. Chill to set.
  3. Melt the butter in a heavy saucepan, stir in the flour and cook over a gentle heat for 2 to 3 minutes.
  4. Remove from the heat and whisk in the milk. Return to medium heat, and whisk until nearing boiling point. Cover and simmer for 5 minutes. Remove from the heat.
  5. Whisk the egg yolks one by one into the milk mix. Then whisk in the grated cheese. Season with mustard powder, cayenne pepper, Worcestershire sauce, nutmeg, salt and pepper. Then stir over a gentle heat. Remove from the heat.
  6. Whisk the egg whites in a clean dry bowl with a pinch of salt, then whisk a third of them into the cheese mixture, to loosen. Carefully fold the remaining egg whites into cheese mixture until well mixed, but still light. It needs to be light with a stiff peak.
  7. Spoon the mixture into the prepared ramekins (three-quarters full). Do not over-mix.
  8. Bake immediately in the preheated oven for 9 to 11 minutes. Serve immediately.

Tip: You can add an extra egg white to give extra lift or height.

Recipe Credit: Andrew Rudd

Photography credit: Harry Weir,