Welsh Rarebit Soufflé

Name: Welsh Rarebit Soufflé
Cuisine: United Kingdom
Ingredients: 25 g / 1 oz breadcrumbs; salt and freshly ground white pepper; 1 heaped tsp flour; 1 tsp cornflour; ½ tsp English mustard powder; 350 g / 12 oz Cheddar cheese; 5 tbsp dark beer or stout; 1 tbsp lemon juice; whites of 6 eggs; 1 egg, plus 1 extra yolk; dash of Worcestershire sauce; 25 g / 1 oz Parmesan cheese, finely grated; butter, for greasing

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

butter, for greasing
25 g / 1 oz Parmesan cheese, finely grated
whites of

Europe
United Kingdom
Dinner
Vegetarian
England

Method

First make the rarebit mixture: in a pan, melt the cheese in the beer. Add the flour, cornflour, breadcrumbs and mustard, stir in and cook until thick and smooth. Beat until cool.
Add the egg and extra yolk with the Worcestershire sauce. Season to taste, then leave to rest until coolish.
Preheat the oven to 190°C/375°F/gas 5 and grease 4 ramekin dishe