Mary Berry Classic Cheese Soufflé Recipe

This light, airy Mary Berry Classic cheese soufflé Recipe is made with mature cheddar, parmesan, and fresh eggs, and is ready in under an hour. The mixture puffs up magnificently in the oven, creating a golden, wobbling crust that looks incredible on the table. I love how simple the method is despite its fancy reputation, making it a perfect starter for a dinner party.

The Secret To Getting It Right

I used to be terrified that my soufflé would collapse before it even hit the table, assuming I needed total silence in the kitchen to make it work. The real trick I learned is to be bold with the egg whites; whisking them until they are truly stiff, not just foamy, provides the structural support the heavy cheese sauce needs.

Another surprise was discovering that the base (the panade) is quite robust. You can actually prepare the cheese sauce ahead of time and just let it sit with cling film touching the surface to prevent a skin forming. The only time-sensitive part is the final fold and bake, which takes the stress out of hosting.

Mary Berry Classic cheese soufflé Recipe Ingredients

• 45g butter, plus extra for greasing
• 2 tbsp grated parmesan (for coating the dish)
• 45g plain flour
• 300ml milk, heated
• 1 tsp Dijon mustard
• Pinch of cayenne pepper
• Pinch of ground nutmeg
• 3 large eggs, separated
• 100g mature cheddar cheese, grated
• 25g parmesan cheese, grated
• Salt and black pepper

How To Make Mary Berry Classic cheese soufflé Recipe

1. Prepare the Dish: Preheat your oven to 190°C (170°C fan / Gas 5). Generously grease a 1.2-litre (2 pint) soufflé dish with butter, ensuring you brush upwards along the sides. Sprinkle the 2 tbsp of grated parmesan inside and shake it around to coat the bottom and sides evenly.
2. Make the Base: Melt the butter in a medium saucepan over a low heat. Stir in the flour and cook for one minute to cook out the raw taste. Gradually whisk in the hot milk until you have a smooth, thickened white sauce.
3. Add Flavours: Remove the pan from the heat. Stir in the mustard, cayenne pepper, nutmeg, cheddar, and the 25g of parmesan until the cheese has melted. Season with plenty of black pepper and a little salt (remember the cheese is salty).
4. Enrich the Mixture: Allow the sauce to cool slightly for about 5-10 minutes. Beat in the egg yolks one at a time until the mixture is glossy and smooth.
5. Whisk the Whites: In a spotlessly clean bowl, whisk the egg whites until they form stiff peaks. They should hold their shape firmly when you lift the whisk.
6. Fold and Bake: Stir one large spoonful of the egg whites into the cheese sauce to loosen the mixture. Then, using a large metal spoon, gently fold in the remaining whites using a figure-of-eight motion. Stop as soon as it is combined—don’t overmix.
7. Rise and Serve: Pour the mixture into the prepared dish. Run your thumb around the inside rim of the dish to create a ‘top hat’ effect. Bake for 25–30 minutes until risen, golden brown, and slightly wobbly in the centre. Serve immediately.

Recipe Tips

• The Top Hat Trick: Running your thumb around the inside rim of the dish removes any stray mixture or butter from the very top edge. This encourages the soufflé to rise straight up rather than sticking and rising unevenly.
• No Peeking: Do not open the oven door during the first 20 minutes of cooking. The sudden drop in temperature can cause the air bubbles to contract, leading to a sunken soufflé.
• Clean Equipment: Ensure your bowl and whisk are free from any grease or yolk before whisking the whites. Even a tiny trace of fat can stop the egg whites from reaching stiff peaks.
• Oven Position: Bake on a shelf low enough so the top of the soufflé has room to expand without hitting the roof of the oven, but generally keep it near the middle for even heat.

What To Serve With Soufflé

A classic cheese soufflé is rich and savoury, so it pairs perfectly with a crisp green salad dressed in a sharp vinaigrette to cut through the creaminess. I also like to serve it with chunks of crusty baguette or walnut bread to scoop up the soft, cheesy centre.

How To Store

Soufflés are strictly a ‘serve immediately’ dish. They will deflate within minutes of leaving the oven. If you have leftovers, they will be flat but still tasty; you can reheat them gently in the microwave, but the texture will be dense, more like a crustless quiche.

FAQs

Why did my soufflé sink?
Soufflés naturally sink as they cool because the hot air inside contracts. If it sank in the oven, you likely opened the door too early or didn’t whisk the egg whites stiff enough.

Can I make individual portions?
Yes, you can divide this mixture into 4-6 ramekins. Reduce the cooking time to roughly 15–18 minutes.

Can I add other ingredients?
Absolutely. Finely chopped chives, crispy bacon bits, or sautéed mushrooms can be folded into the cheese base before adding the egg whites.

Nutrition

• Calories: 320
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 210mg
• Sodium: 450mg
• Total Carbohydrate: 12g
• Protein: 16g