If you love light and airy dishes, this Mary Berry Cheese Soufflé Recipe is perfect for you. It is creamy, fluffy and full of cheesy goodness in every bite.
Learning how to make Mary Berry Cheese Soufflé at home is easier than it seems. With simple ingredients and clear steps, you can impress your family or guests with a restaurant-quality soufflé.
This recipe brings elegance to your table, while still being approachable for home cooks of all skill levels.
Why I Love Making This Mary Berry Cheese Soufflé
I love making Mary Berry Cheese Soufflé because it feels like a little celebration every time I bake it. The soufflé rises beautifully, filling the kitchen with the smell of cheese and butter.
Watching it puff up in the oven never gets old. I also enjoy how versatile it is—perfect for lunch, dinner or a special gathering.
Baking this soufflé gives a sense of pride, as it looks delicate and impressive while still being surprisingly easy to make.
Equipment List
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric hand mixer
- Rubber spatula
- 4–6 individual ramekins or one large soufflé dish
- Measuring cups and spoons
- Saucepan
- Wooden spoon
- Oven
Recipe Overview
- Recipe Name: Mary Berry Cheese Soufflé Recipe
- Servings: 4–6
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Course: Main course or appetizer
- Cuisine: British
- Calories: 280 kcal per serving
Ingredients You Need for Mary Berry Cheese Soufflé Recipe
- 50g unsalted butter, plus extra for greasing
- 50g plain flour
- 300ml milk, warmed
- 4 large eggs, separated
- 150g mature cheddar cheese, grated
- 1 teaspoon English mustard
- Salt and freshly ground black pepper, to taste
- Pinch of cayenne pepper (optional)
- Fresh parsley, chopped (for garnish)
Step-by-Step Guide
1. Prepare the Ramekins
Grease your ramekins or soufflé dish with butter and lightly dust with flour. This ensures the soufflé rises evenly without sticking.
2. Make the Roux
Melt butter in a saucepan over low heat. Stir in the flour and cook for 1–2 minutes until smooth. This will be the base of your creamy sauce.
3. Add Warmed Milk
Gradually add warmed milk to the roux, whisking constantly to avoid lumps. Cook until the mixture thickens into a smooth, creamy sauce.
4. Mix in Egg Yolks and Cheese
Remove the pan from heat. Stir in the egg yolks one at a time. Add grated cheese and mustard, mixing until fully combined. Season with salt, black pepper and cayenne pepper if using.
5. Whisk Egg Whites
In a clean bowl, whisk the egg whites until stiff peaks form. This will make the soufflé light and airy. Make sure the bowl is grease-free for best results.
6. Fold Egg Whites into Sauce
Gently fold the egg whites into the cheese sauce using a spatula. Do this in three additions to keep the mixture airy. Avoid overmixing or deflating the mixture.
7. Fill the Ramekins
Spoon the mixture into prepared ramekins, leaving a small gap at the top. Smooth the surface gently. This allows the soufflé to rise beautifully in the oven.
8. Bake the Soufflé
Place ramekins on a baking tray and bake in a preheated oven at 190°C (375°F) for 20–25 minutes. Do not open the oven during baking, as this may cause the soufflé to collapse.
9. Serve Immediately
Once golden and risen, serve the soufflé immediately. Garnish with freshly chopped parsley and enjoy the warm, fluffy, cheesy delight.
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Expert Tips & Variations
- For extra flavor, add a teaspoon of grated Parmesan to the cheese mix.
- Swap cheddar with Gruyère or a mix of cheeses for a richer taste.
- Add finely chopped cooked ham or spinach for a savory twist.
- Serve with a simple green salad or roasted vegetables for a complete meal.
- Avoid opening the oven while baking to prevent the soufflé from collapsing.
History or Fun Fact About the Dish
Cheese soufflés have a long history in French cuisine, dating back to the 18th century. Mary Berry adapted the classic technique to create an approachable version for home cooks.
The word “soufflé” comes from the French verb “souffler,” meaning “to blow” or “puff,” which perfectly describes the airy texture.
Today, cheese soufflés are celebrated worldwide as a light and elegant dish, perfect for special occasions or a comforting dinner at home.
Pairings & Complementary Recipes
Mary Berry Cheese Soufflé pairs beautifully with crisp white wines or sparkling water. Serve with a fresh green salad, roasted vegetables or garlic bread to balance the richness.
For a complete meal, accompany it with light soups or a tomato-based starter. You can also enjoy it as part of a brunch spread with fresh fruit and pastries.
Occasion or Event Ideas
This cheese soufflé is perfect for dinner parties, Sunday lunches or holiday celebrations. It also works well for birthdays, anniversaries or intimate gatherings.
Because it looks impressive on the table, it’s a great dish to showcase your cooking skills. Serve individual ramekins for personal elegance or a large soufflé dish for family-style presentation.
Storage and Reheating Tips
- Cheese soufflé is best eaten immediately.
- If leftovers remain, store in an airtight container in the fridge for 1 day.
- Reheat gently in a low oven, but it may not rise as beautifully a second time.
- Avoid microwaving, as it can make the texture rubbery.
- Prepare ingredients in advance, like grating cheese and separating eggs, to save time on baking day.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 12 g |
| Protein | 15 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Sugar | 5 g |
| Fiber | 1 g |
| Sodium | 250 mg |
Health Benefits
This Mary Berry Cheese Soufflé provides high-quality protein from eggs and cheese, supporting muscle growth and repair. Cheese contains calcium, essential for bone health.
Using fresh ingredients without preservatives ensures a cleaner, wholesome dish. Adding herbs like parsley provides antioxidants and vitamins.
While rich and indulgent, enjoying this soufflé in moderation can be a nutritious and satisfying addition to your diet.
Mary Berry Cheese Soufflé Recipe
Ingredients
- 50 g unsalted butter plus extra for greasing
- 50 g plain flour
- 300 ml milk warmed
- 4 large eggs separated
- 150 g mature cheddar cheese grated
- 1 teaspoon English mustard
- Salt and freshly ground black pepper to taste
- Pinch of cayenne pepper optional
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Ramekins
- Grease your ramekins or soufflé dish with butter and lightly dust with flour. This ensures the soufflé rises evenly without sticking.
Make the Roux
- Melt butter in a saucepan over low heat. Stir in the flour and cook for 1–2 minutes until smooth. This will be the base of your creamy sauce.
Add Warmed Milk
- Gradually add warmed milk to the roux, whisking constantly to avoid lumps. Cook until the mixture thickens into a smooth, creamy sauce.
Mix in Egg Yolks and Cheese
- Remove the pan from heat. Stir in the egg yolks one at a time. Add grated cheese and mustard, mixing until fully combined. Season with salt, black pepper and cayenne pepper if using.
Whisk Egg Whites
- In a clean bowl, whisk the egg whites until stiff peaks form. This will make the soufflé light and airy. Make sure the bowl is grease-free for best results.
Fold Egg Whites into Sauce
- Gently fold the egg whites into the cheese sauce using a spatula. Do this in three additions to keep the mixture airy. Avoid overmixing or deflating the mixture.
Fill the Ramekins
- Spoon the mixture into prepared ramekins, leaving a small gap at the top. Smooth the surface gently. This allows the soufflé to rise beautifully in the oven.
Bake the Soufflé
- Place ramekins on a baking tray and bake in a preheated oven at 190°C (375°F) for 20–25 minutes. Do not open the oven during baking, as this may cause the soufflé to collapse.
Serve Immediately
- Once golden and risen, serve the soufflé immediately. Garnish with freshly chopped parsley and enjoy the warm, fluffy, cheesy delight.
Notes
- For extra flavor, add a teaspoon of grated Parmesan to the cheese mix.
- Swap cheddar with Gruyère or a mix of cheeses for a richer taste.
- Add finely chopped cooked ham or spinach for a savory twist.
- Serve with a simple green salad or roasted vegetables for a complete meal.
- Avoid opening the oven while baking to prevent the soufflé from collapsing.
FAQs about Mary Berry Cheese Soufflé Recipe
Q1: Can I make this soufflé in advance?
It is best served immediately. The soufflé will deflate if left to sit. Prepare ingredients in advance to save time.
Q2: Can I use other cheeses?
Yes, Gruyère, Emmental or a mix of cheeses works well. Choose strong-flavored cheeses for a richer taste.
Q3: How do I prevent the soufflé from collapsing?
Do not open the oven while baking and fold egg whites gently. This keeps the soufflé light and airy.
Q4: Can I make a vegetarian version?
Yes, this recipe is already vegetarian. You can add vegetables like spinach or mushrooms for extra flavor.
Q5: Can I freeze the soufflé?
Freezing is not recommended, as it will lose its airy texture. Serve fresh for best results.
Final Thoughts
This Mary Berry Cheese Soufflé Recipe is light, fluffy and full of cheesy flavor. It’s perfect for special occasions or a comforting dinner at home.
Following this step-by-step guide ensures beautiful results every time. Baking this soufflé is satisfying and impressive, making your meal memorable. Serve it hot and watch your guests enjoy every bite.
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.