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Smoked Cheddar ‘Rarebit’ Soufflé
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
Ingredients
4 25 g 1 oz
Method
Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl and mash until smooth.
Melt the butter in a pan, add the flour and cook for 1 minute. Gradually stir in the milk and bring to the boil to make a thick sauce. Add the beer, mustard and Worcestershire sauce, then stir in the grated cheese and cook very
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