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Twice Baked Laverbread Soufflés   Veg  HT  HD   Welsh  55mins plus cooling


These soufflés are an excellent choice for dinner parties as they can be  prepared and partially cooked up to 3 days before needed. You can substitute cooked Spinach for the laverbread if you prefer.

Serves 4   Hot  Vegetarian  Vegetables  Herbs  Spices  Starter  Hors D'oeuvre  Wales  British  Europe


Butter for greasing
180ml/6floz Milk
60ml/2floz Double Cream
1 Bay Leaf
¼  of a small Onion
1 Garlic Clove, lightly smashed
Freshly Grated Nutmeg
25g/1oz Butter
25g/1oz Flour
Salt and pepper
½ teasp Mustard
100g/4oz Cheese e.g. Llangloffan,  Cheddar, grated

3 Eggs, separated
50g/2oz Laverbread


1. Preheat the oven to 180C, 350F,  Gas mark 4, and butter 4 ramekins.

2. Place the milk, cream, bay leaf, onion, garlic and nutmeg in a saucepan, bring to simmering point then remove from the heat, cover and set aside to cool.  Once the milk is cooled, strain into a jug and discard the seasonings.


3. Melt the butter in a medium saucepan then add the flour and cook for one minute stirring.


4. Gradually add the cooled milk to the pan stirring constantly and continue to cook over a medium heat for about 2 minutes until thickened.

5. Remove the pan from the heat then add the cheese, mustard, salt and pepper and stir until melted into the sauce.


6. Allow the mixture to cool a little then add the egg yolks and beat until well incorporated.


7. Whisk the egg whites in a large mixing bowl to form soft peaks, then gently fold half of the egg whites into the sauce. Pour the sauce onto the remaining egg whites and fold in quickly.


8. Divide the mixture between the buttered ramekins, spoon in a little laverbread into the centre of each and place in a roasting tin. Pour about 2.5cm/1 inch of boiling water into the tin and bake  for approximately 15 minutes until set but not risen.


9. Remove from the oven and allow to cool.  Once cold,  you can store them  in the refrigerator for up to 3 days.

10. To finish cooking, preheat the oven to 200C, 400F, Gas Mark 6  and lightly grease a baking sheet  with butter. 


11. Turn out the soufflés out onto the greased baking sheet, using a small knife to loosen the edges and bake for 20 minutes until puffed and golden.  Serve immediately.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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