Recipe of the Week | Ham & Cheese Soufflé

Ham & Cheese Soufflé from Dairy Diary Favourites

This totally scrumptious soufflé from our new cookbook, Dairy Diary Favourites, is surprisingly easy to prepare.

Ham & Cheese Soufflé

  • Servings: 4 as a starter
  • Difficulty: easy
  • Print

Calories 560 per portion
Fat 38g (20g sat) per portion


  • Butter 25g (1oz), plus extra for greasing
  • Fresh breadcrumbs 25g (1oz)
  • Plain flour 25g (1oz)
  • Milk 150ml (¼ pint)
  • Salt and freshly ground black pepper
  • Sweet or hot paprika ½ tsp
  • Eggs 4 large, separated
  • Cheddar cheese 110g (4oz), grated, plus extra for sprinkling
  • Parmesan 25g (1oz), grated, plus extra for sprinkling
  • Snipped chives 3 tbsp
  • Ham 150g (5oz), cut into thin strips


  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease a 1-1.2 litre (1½-2 pint) soufflé dish and sprinkle breadcrumbs over the base and sides. Wrap the sides of the dish in double thickness non-stick baking paper to stand 4cm (1½in) above the top of the dish (tie with string).
  2. Melt the butter in a saucepan and add the flour then the milk. Bring to the boil, whisking continuously. Season and add the paprika. Allow to cool a little then beat in the egg yolks. Fold in the cheeses, chives and ham.
  3. In a separate bowl whisk the egg whites until stiff, then gently fold into the sauce. Pour the soufflé mixture into the prepared dish and sprinkle with extra cheese.
  4. Place the dish on a baking tray and bake for 35-40 minutes until well risen, golden brown and feels firm but springy to the touch. Serve immediately (remove the paper at the table).

Cook’s tip.
A soufflé always looks spectacular when taken out of the oven but they quickly lose volume so get your diners sitting at the table before you take it out of the oven. Adding a paper collar around the edge of the dish helps keep the height and stops the soufflé mixture over-spilling the dish during cooking.


Dairy Diary Favourites cookbookRecipe taken from the new Dairy Diary Favourites cookbook.




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