Events and Celebrations

Stilton Soufflés

prep 10 mins cook 15 mins
  • 15 g (½ oz) butter, plus extra for greasing
  • 1 tablespoon grated Parmesan cheese
  • 15 g (½ oz) plain flour
  • 100 ml (3½ oz) milk
  • 50 g (1¾ oz) Stilton, crumbled
  • 1 egg, separated

Butter 2 ramekins, each holding 150 ml (¼ pint), and coat the bottom and sides with grated Parmesan.

Melt the butter in a small saucepan and add the flour. Whisk to make a smooth paste, then gradually add the milk, stirring all the time, until the sauce thickens. Allow to cool a little, then beat in the Stilton and egg yolk.

Whisk the egg white in a clean bowl until it forms soft peaks. Fold into the cheese mixture, then spoon into the prepared ramekins. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15 minutes until golden and risen. Serve hot with watercress salad (see below) and some crusty, seeded bread.

Like This? Try These
More on Food