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Twice Baked Cheese Souffles


  • 75g Butter
  • 75g Plain  flour
  • ¾ pint of milk
  • 1 onion
  • 1 bay leaf
  • 6 black peppercorns
  • ½ tsp mustard
  • 200g mature cheddar cheese, grated
  • 6 eggs, seperated
  • ¾ pint double cream


  • Put onion, bay leaf and pepper corns into milk and bring to the boil, remove from heat and allow to infuse for min of 30mins.
  • Melt butter in a separate saucepan and then add flour, stirring well. Add mustard.
  • Remove onion, bay leaf and pepper corns from milk, then gradually add milk to the flour mixture stirring well to prevent any lumps.
  • Take off heat and add cheese. Beat well.
  • Add egg yolks and season with salt & pepper.
  • In a separate bowl, whisk egg whites until they form soft peaks, then fold into cheese sauce.
  • Butter and flour 10 ramekin dishes and fill ¾ full with cheese mixture.
  • Put ramekins into a deep roasting tin and half fill with boiling water.
  • Cook for 15-20 min in a hot oven until firm and golden brown.
  • Remove from oven and allow to cool, then remove from ramekin dishes. These can be frozen at this stage, just take out of freezer 2 hours before use.
  • Put soufflés onto a buttered dish. Pout over double cream and then top each with grated cheese.
  • Put into hot oven and cook for 12-15 mins, until risen and cheese has melted.
Recipe courtesy of Sarah Hollowell



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