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Punk Chef cooking this amazing recipe for Cambridges Deaf Association's Sunday Kitchen Live on 11th April 2021.


  • half white onion

  • 1 bay leaf

  • 1 spring thyme

  • 350ml whole milk

  • 50g unsalted butter

  • 50g plain flour

  • 150g matured gouda cheese

  • 1 tsp dijon

  • 100g wild garlic

  • 3 eggs

  • Pinch salt

  • Pinch black pepper


  • 50g matured gouda

  • 50ml double cream



  1. Preheat oven to 200C/400F/Gas 6. Butter 4x ramekins then place them on an oven tray.

  2. FOR THE WILD GARLIC: Bring a pan of water to the boil, have a bowl of cold water on the side ready, blanch the wild garlic leaves into the boiling water for 20 seconds then take out and put into cold water, leave for 10 minutes.

  3. Squeeze the water out of the wild garlic, and make sure you remove all the liquid by squeeze hard with your hands then place the wilted wild garlic on chopping board and finely chop and set aside until needed.

  4. FOR THE TWICE BAKED WILD GARLIC & GOUDA CHEESE SOUFFLE: Place half onion in a saucepan with milk, bay leaf and thyme. Bring to the boil then remove the pan from the heat set it aside.

  5. Melt the butter in a non-stick saucepan over low heat then stir in the flour with a wooden spoon, until combined and begins to bubble. remove from the heat.

  6. Strain the milk through a sieve into a jug and discharge onions, bay leaf and thyme. Gentle pour the milk into the flour and butter paste, and cook for 2 minutes, stirring constantly. The sauce will become smooth and thick.

  7. Add the grated Gouda cheese, dijon mustard, chopped wild garlic leaves, salt and pepper then leave it for 1-2 minutes to allow the cheese to melt, stirring constantly so it mix together and take it off the heat then allow the mixture to cool slightly.

  8. When the mixture has cooled down, beat in the egg yolks until throughly mixed.

  9. Whisk the egg whites in a bowl until stiff peaks have formed, fold half of the egg whites into the cheese mixture and use a spatula to fold the egg whites gently. Then add the remain egg whites and keep folding to preserve the volume.

  10. Spoon the souffle mixture into the ramekins until almost reach the top. Bake in the oven for 15-20 minutes until very well risen and golden brown. *DO NOT OPEN THE OVEN THROUGHOUT, AFTER 15 MINUTES IT WILL BE SAFE TO OPEN THE OVEN*

  11. After baking as leave the souffle inside the ramekins and allow it to completely go cold, then slide a knife around the edge of each ramekins. carefully turn souffles out.

  12. You can either wrap the souffles and chill for 24 hours or freeze them until being baked again.

  13. FOR THE SECOND BAKE: Preheat oven to 200C/400F/Gas 6. Place the souffle upside down on a cast iron or on a plate then spoon some double cream oven each souffles, grate some Gouda cheese on top of the souffles then bake for 10 minutes until the souffles are hot and cheese topping has melted. Serve immediately, sprinkled with chives.

Tried this recipe? Mention @CambsDeaf or tag #sundaykitchenlive

Punk Chef in the kitchen with Emily Howlett



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