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A light and cheesy souffle with a Lancashire twist

Sheep's Cheese Souffle

225ml whole milk

1/2 peeled onion

12 black peppercorns

25g butter

25g plain flour

2 eggs, separated

1 tbsp fresh thyme

100g Sykes Fell cheese

Cooking Instructions

  1. Bring milk, onions and peppercorns to scalding point and strain off any solid bits. Meanwhile, melt the butter in a saucepan and add the flour, cooking for one minute. slowly add the hot milk a litte at a time – make sure the flour has started to bubble first before adding more milk.
  2. Take the sauce off the heat and beat in the egg yolks and thyme, then add 75g of cheese to the mixture. Whisk egg whites in a separate bowl until they form stiff peaks, then add them into the other mixture a spoonful at a time.
  3. Butter and flour 4 x 150ml ramekins then divide the mixture between them. If you’re going to serve immediately sprinkle with the rest of the cheese, if not keep it until you’re ready to reheat. Now put the ramekins in a baking dish and fill with enough water to reach about 1/3 of the way up the sides. Bake for 15 minutes until risen and golden..

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