West Country Souffle with Keen's Extra Mature Cheddar


Serves: 4

Prep: 20 minutes

Cooking: 15 – 20 minutes


50g butter

150ml milk

100g West Country Keen’s Extra Mature Cheddar

60g mixed breadcrumbs

50g plain flour

2 egg yolks

5 egg whites

40g ground walnuts


  1. Butter four ramekins with soft butter and freeze – repeat three times to ensure a good coating. Coat the inside of each ramekin with breadcrumbs and walnuts mixed together.
  2. Melt butter in saucepan and add flour stirring until the mixture becomes a light coloured roux.
  3. Still stirring, gradually add the milk and then add the grated cheese.
  4. Pour this mixture into a bowl and beat in the egg yolks. Season with salt and pepper.
  5. Whisk the eggs whites to soft peaks and add a little lemon juice. Carefully fold the egg whites into the mixture.
  6. Gently pour the soufflé mixture into each ramekin. Smooth with a spatula and place in baking tray filled with boiling water.
  7. Place in a preheated oven at 180 degrees c and bake for 15 -20 minutes until golden brown. Serve immediately with a green salad.