Welsh Rarebit Soufflé

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


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


  1. 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.
  2. Add the egg and extra yolk with the Worcestershire sauce. Season to taste, then leave to rest until coolish.
  3. Preheat the oven to 190°C/375°F/gas 5 and grease 4 ramekin dishe