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The Ultimate Twice Baked Welsh Cheese Soufflés

Prep Time: 20 mins Cook Time: 25 mins Serves: 6 people

This delicious recipe was developed for us by the lovely and very talented food and lifestyle blogger, Karen Burns-Booth, using a range of amazing Welsh produce available at Discover Delicious. The perfect vegetarian Christmas morning breakfast, these delightful cheese soufflés will impress the whole family and will keep everyone satisfied until the main event at lunchtime. The inclusion of Pant Mawr Cheese’s ‘Drewi Sant’ also adds a distinct and unique flavour, elevating the entire dish.

IMAGE: Karen Burns-Booth

Recipe Essentials 

Welshman’s Caviar 

Drewi Sant Cheese

Halen Môn Oak Smoked Water

Why not try

Daioni Organic Milk


  • 60g grated Grana Padano cheese
  • 300ml milk
  • 1 teaspoon Halen Môn Oak Smoked Water
  • 1 onion, peeled and halved
  • Pinch of freshly grated nutmeg
  • 1 heaped teaspoon Welshman’s Caviar, rubbed between the fingers
  • 40g plain flour
  • ¼ teaspoon English mustard powder
  • Pinch Cayenne Pepper
  • 150g grated Pant Mawr Drewi Sant cheese
  • 4 large free-range eggs, separated
  • 200ml double cream


  • Generously butter 6 x 175ml ramekins or metal pudding moulds. Scatter the grated Grana Padano cheese in the buttered ramekins. Heat the oven to 180°C/fan160°C/ gas 4 and put a full kettle on to boil. Heat the milk and smoked water in a saucepan with the onion and nutmeg until steaming. Remove and discard the onion. Add the Welshman’s Caviar.
  • Melt the butter in another pan, and then stir in the flour, mustard powder and cayenne. Bubble for 3-4 minutes, stirring; until the mix smells biscuity.
  • Add the infused milk bit by bit, stirring constantly until the mix is smooth and thick – don’t add it quickly or it’ll take longer to thicken.
  • Remove the pan from the heat, then leave to cool for 5-10 minutes. Mix in the grated Drewi Sant cheese and the egg yolks. Season well.
  • Put the egg whites in a clean, dry mixing bowl and, using a balloon whisk or electric hand mixer, whisk to medium peaks – the peaks should hold but the tips curl over when the whisk is lifted out. Fold into the cheese mixture: start with 2 tbsp to loosen the mix, and then fold in the rest in thirds, using a metal spoon or balloon whisk. Spoon into the ramekins/moulds, filling them two-thirds of the way up.
  • Stand the ramekins/moulds in a deep roasting tin. Carefully pour the water from the just-boiled kettle into the tin so it comes halfway up the sides of the ramekins/moulds. Gently transfer to the oven and bake for 15 minutes or until golden and set but still with a slight wobble. Leave the soufflés to cool.
  • Once the soufflés are cool, run a knife around the edges to loosen, then tip them upside down on to the flat palm of your hand (give the ramekin/mould a good shake to release if needed). Put the soufflés upside-down on a baking tray, and then chill.
  • Half an hour before you want to eat, heat the oven to 220°C/fan 200°C/gas 7 and take the soufflés out of the fridge to let them come back to room temperature (see tips). Put each soufflé in a small ovenproof serving dish. Season the cream, and then pour it over the soufflés to cover. Sprinkle over the extra grated cheeses – how much is up to you, but we recommend being generous. Bake in the oven for 10 minutes or until the cheese is melted and starting to crisp. Serve straight from the oven so the soufflés don’t sink.