Sweet Corn Souffle Recipe

Cooking Time: 20 minutes

You will need for 4 servings:

1 can creamed sweet salt and pepper corn 2 eggs

1 oz. butter

1 Put the sweet com into a pan with the butter and seasoning and heat through.

2 Stir in the egg yolks one at a time.

3 Beat the egg whites stiffly and fold into the mixture.

4 Put into a fairly deep fireproof dish and bake about 20 minutes in a moderately hot oven (375°F – Gas Mark 5).

Welsh rarebit souffle

Cooking Time: 4-5 minutes You will need for 4 servings:

For the souffle mixture:

1 oz. cornflour 2 eggs

1 pint milk 1 oz. butter salt and pepper For the filling:

1 oz. cheese, chopped 1 tablespoon milk or grated salt and pepper

1 oz. butter a little made mustard

1 Mix the cornflour smoothly with the milk, put into a pan, bring to boiling point and boil for

1 minute stirring all the time.

2 Add seasoning and when cooled add yolks.

3 Beat whites stiffly and fold into mixture.

4 Heat the butter in an omelette pan, pour in the mixture and cook until lightly browned on the under side, then brown under the grill.

5 Melt the cheese with the butter, milk and seasoning. Pour over the omelette, fold in half and serve at once.