More substantial than a souffle, these flavoursome ramekins are also a good way of using up odd leftovers of different cheeses. The name comes from the small, round ovenproof container it is baked in, a ramekin dish.
50 g (2 oz) Double Gloucester cheese, grated
50 g (2 oz) Cheshire cheese, grated
60 ml (4 tbsp) fresh single cream or milk
50 g (2 oz) cooked ham, finely chopped
50 g (2 oz) fresh wholemeal breadcrumbs
few drops of Worcestershire sauce
pinch of ground mixed spice
salt and pepper
2 eggs, separated
1. Put the cheeses into a bowl, then beat in the cream, ham, breadcrumbs, Worcestershire sauce and mixed spice. Season to taste. Grease 4 ramekin dishes and stand on a baking sheet.
2. Beat the egg yolks into the mixture. Whisk the egg whites until stiff, then fold into the mixture.
3. Spoon into the ramekin dishes and bake at 200°C (400°F) mark 6 for 10-15 minutes, until golden and risen. Serve at once.
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