Soufflé
Serves 2-3
4 eggs, separated
300ml milk
50g butter
40g plain flour
90g mature cheddar, plus a little extra for the top
1 heaped tsp wholegrain mustard
Salt and pepper
Pre-heat your oven to 190C.
Warm the milk until it’s just warm enough to touch, it doesn’t need to be too hot.
Whisk the egg whites until you get smooth mountain peaks.
Melt the butter. Add the flour to the butter and mix into a paste. Slowly add the milk and stir vigorously until you have a smooth white sauce. Add the cheese, mustard and salt and pepper. Take off the heat for five minutes.
After five mins add the four beaten yolks to the cheese sauce. Pour the cheese sauce over the egg whites and fold them in gently, but evenly enough.
Butter a soufflé dish. Pour in the soufflé mix.
Add some grated cheese to the top. Reduce oven to 180 fan as you put the soufflé in and cook for 25 minutes, et voila!
