Twice Baked Norfolk Dapple Cheese Souffle Recipe

Soufflés are synonymous with our kitchen and are a signature dish that we love to reinvent over and over again using the latest seasonal ingredients. It's the cheese soufflé however that it the real star of the show and always tops Chef Patron Daniel Smith's list of favourite dishes. Check out his recipe below in EDP’s ‘My East Anglian Heaven’ supplement.

What's more... if you want all the hard work done for you our March Mother's Day Menus all feature Twice Baked Norfolk Dapple Soufflé with Double Cream.

When you order from our DINE@HOME Mother's Day Menu this March you can also have your own little reminder of eating-in with us as we’re offering the option to order your Soufflé in one of our much-loved Soufflé dishes for you to keep.

Don’t be intimidated by soufflés; there’s often worries around making them, but, in fact, they're not difficult to make with some practice.

Twice Baked Norfolk Dapple Cheese Soufflé, Double Cream, Spinach

To serve 4

75g plain flour

75g butter (+50g to grease ramekins)

400ml milk

240g Norfolk Dapple (or cheddar)

5 eggs – separate yolks/whites

120ml double cream

100g raw spinach

Salt & pepper to season

Put milk in a saucepan on the hob to heat to a gentle boil

Remove from heat to cool slightly

To make the bechamel:

Mix butter into the flour and slowly add hot milk, beating well for smooth consistency till thick.

Add cheese

Set aside to cool slowly

Separate eggs and whip whites to stiff peaks

Add the yolks into your bechamel

Then fold in egg whites gently without beating out the air

Heat oven to 160oC

Pour some water into a tray to create a ‘bain marie’ and pop in the oven to warm

Divide the mixture between the ramekins and add to the bain marie

Bake for about 35 mins till golden brown

Turn out onto greased tray

These can be made in advance if preferred – chill in the fridge – and re-heat when ready to serve.

To serve:

Add spinach to a pan with a knob of butter and allow to warm through to wilt

Divide the wilted spinach between your ramekins

Place a souffle on top

Add the double cream and some extra grated cheese.

Pop back into the oven for 15 minutes, then serve immediately.