Twice baked spinach and Cheddar Cheese soufflé

(Serves 4)

This recipe is ideal as a dinner party starter, as you can prepare them a day or two in advance and then just pop in the oven when your guests arrive.

Alternatively, enjoy making this a light lunch while sat in the garden, served with a crisp green salad, and of course a glass or three of rosé to wash it down.


450mls milk

75g butter

75g flour

150g spinach, wilted in a little butter, drained and roughly chopped

250g cheddar

5g Dijon mustard

6 eggs separated.

Salt and pepper

To serve

400 mls Double cream

300g finely grated Parmesan

Chopped chives

Moss & Moor Baked Souffle


  • Pre-heat the oven to 135°c
  • In a saucepan heat the milk to a simmer.
  • In another saucepan make a roux by melting the butter, adding the flour and cooking over a low heat for 5 minutes or so stirring constantly.
  • Gradually add the warm milk, stirring until you have a thick white sauce, turn the heat down low and cook for a good 15 minutes or so.
  • Add the egg yolks, the mustard, the cooked spinach and the cheese and mix well. Season with salt and pepper to taste. Allow the mix to cool.
  • Whisk the egg whites with a pinch of salt until firm, ideally using an electric whisker.
  • Beat a third of the egg whites into the sauce and then fold in the rest.
  • Divide between buttered 8oz moulds and bake in a bain marie at 135°c for 25 minutes, they should have risen and be firm to the touch.
  • Allow to cool for 5 minutes, turn out and chill until required.
  • To serve – place the soufflés in individual oven proof dishes and pour over the double cream equally over each one, and the same with the parmesan. Re-heat in the oven for 10 minutes or so at 190°c until risen and golden brown.
  • Sprinkle with chives before serving.