SWEETCORN SOUFFLE
3 oz Butter
2 oz Plain Flour
½ Pt. Milk
4 Eggs separated
2 oz Strong Cheese grated
Pinch of Dried Mustard
Small Tin Sweetcorn
Salt and Pepper
1 lb Mince
1 Thick slice of Bread
1 Teacup Milk
1 Egg
1 Carrot grated
1 Tsp Chopped Parsley
Salt and Pepper
1 large tin Condensed
milk
Juice and Rind of 1 Lemon
2 Eggs separated
4 oz Caster Sugar
2 Level Tsps. Cream of Tartar
9” Cooked Pastry Case
Set oven to Gas Mk6/200C and grease a 2.5 pint soufflé dish and spread sweetcorn in the bottom. Melt the butter in a small pan, add the flour, remove from the heat and gradually add the milk. Add the cheese and reheat to blend. Allow to cool slightly then mix in the egg yolks, seasoning and mustard. In a large bowl beat the egg whites till they form peaks then gently fold in the cheese mixture. Pour into the souffle dish and bake for 45 mins.
Set oven to Gas Mk3/180 C. Soak the bread in the milk, beat the egg, break up the mince with a fork then mix them together with the carrot. Turn into a baking dish and bake for 1 hour. This can be served hot or cold.
Set oven to Gas Mk3/150 C. Mix together the milk, juice and grated rind of lemon, egg yolks and cream of tartar. Pour the mixture into the pastry case. Beat the egg whites till soft peak and fold in the sugar, saving some to sprinkle on top. Pile on top of the mixture in the pastry case and sprinkle on the reserved sugar. Bake until golden and set.
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