• 25 g unsalted butter
  • 30 g plain flour
  • 250 ml semi-skimmed milk
  • 0.25 tsp mustard powder
  • 2 medium British free range eggs, separated
  • 25 g parmesan, grated
  • 30 g mature British cheddar, grated
  • 2 tbsp chopped chives
  • 75 g watercress
  • 220 g cooked peeled prawns
  • 4 tsp French dressing, to drizzle


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease 4 x 250ml ramekins and line the base of each with a circle of baking parchment.

  2. 2

    Melt the butter in a pan. Stir in the flour and cook for 1 minute. Take off the heat and slowly stir in the milk. Return to the heat and simmer for 2 minutes. Remove from the heat and stir in the mustard powder, egg yolks, half the parmesan, and the cheddar and chives.

  3. 3

    Whisk the egg whites to stiff peaks then fold into the cheese mixture. Spoon into ramekins and place in a roasting tin.

  4. 4

    Pour boiling water into the tin, so it comes halfway up the ramekins. Bake for 20-25 minutes. Remove and let cool. Turn out and remove parchment. Turn the oven up to 220ºC, fan 200ºC, gas 7.

  5. 5

    Place the soufflés on a baking tray, sprinkle with the remaining parmesan and bake for 10 minutes. Serve with the dressed watercress and prawns.

Nutritional Details

Each serving provides
  • Energy 1051kj 251kcal 13%
  • Fat 14.9g 21%
  • Saturates 7.4g 37%
  • Sugars 4.0g 4%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 540kj/129kcal

Each serving provides

9.3g carbohydrate 1.4g fibre 19.2g protein

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