Cheese Soufflé

Ingredients

50g Butter, plus extra for greasing

25g Breadcrumbs either white or wholemeal

50g Plain Flour

1 tsp English Mustard

300ml Full fat milk

4 eggs

100g of your favourite Cheese, a strong cheddar or even a Blue Cheese works well

Method

1. Grease a 15cm soufflé dish generously, then sprinkle over breadcrumbs and rotate the dish to ensure the butter is evenly covered with crumbs, then tip out any excess. Heat oven to 200C/fan 180C/gas 6

2. Prepare a thick white sauce by melting butter in a pan over a medium heat, stir in mustard and flour and cook for 1 minute (keep stirring), gradually add in the milk a little at a time, mixing thoroughly between each addition. Keep stirring until very thick it will take about 10 minutes. Pour into a large a bowl and allow to cool.

3. Separate your egg yolks and whites, when white sauce has cooled add the yolks and mix well. Stir in grated or crumbled cheese and season with black pepper.

4. Beat egg whites until you have stiff peaks (do not overbeat) fold the whipped egg whites into the white sauce gently with a metal spoon.

5. Spoon the mixture into the dish, run a cutlery knife around the edge of souffle so the rim doesn’t stick to the dish. Place dish on a tray and bake for 25-30 mins. It should be golden in colour but still have a slight wobble.