Welsh Rarebit Soufflés


I think nearly everybody enjoys cheese dishes. This is a variation on the original Welsh rarebit which was in fact pure toasted cheese cooked in the oven. It makes a very good supper dish, or when cut into small pieces, an excellent morsel to go with drinks.


  • 225g/8ozreally good mature Cheddar cheese, grated
  • 4 eggs, separated
  • dry English mustard
  • Worcestershire sauce Tabasco
  • salt and freshly ground pepper
  • 2 large slices of good white bread


Place the cheese in a bowl, beat in 3 egg yolks (use the fourth one in something else), a level teaspoon of mustard, a good shake of Worcestershire sauce and Tabasco, and season to taste. Toast the bread. Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful or so to the cheese mixture then gently fold the rest of them into the bowl. Put the toasts into an ovenproof dish and pour the mixture over them. Bake in a preheated oven at 230°C/ 450°F/Gas 8 for 10 minutes until browned and risen. Serve at once with a salad or spinach on the side.