Sean Wilson’s Lancashire Cheese Souffle

Just one of the great recipes using the Saddleworth Cheese Company’s Muldoons Picnic Cheese

Lancashire Souffle ingredients

Preparation:

Preheat the oven to 180’C, 350’F, Gas mark 4.
Heat 25g of the butter in heavy based pan, add onion, then cover and sweat until tender.
Shuck the corn with a knife to remove the kernels.
Add them to the onion and sweat for a further 5 mins, until soft.
Meanwhile, chop the centre husk of the corn into pieces and place in the pan with the milk.
Bring to the boil and simmer for 5 mins to infuse the milk, then strain.
When the corn and onion are cooked, remove from the pan.
Add the remaining butter to the pan, sprinkle in the flour and stir for 1-2 mins to form a Roux.
Pour the infused milk onto the Roux a little at a time, blending it in well and stirring constantly to make a thick sauce.
Stir in the mustard, Muldoons Picnic Saddleworth Cheese, onion and corn then season to taste with nutmeg, salt and pepper.
Remove from the heat and cool slightly, then beat in the egg yolks.
Whisk the egg whites until stiff enough to hold their shape.
Beat a third of the whites into the corn and cheese mixture, then gently fold in the remaining whites.
Lightly butter 4 200ml Soufflé ramekins and fill them 2/3 full with the mixture.
Place in a roasting tin containing enough hot water to come at least half way up the side of the ramekins.
Bake for 20 mins until risen and lightly set.