Cheese Soufflé Recipe

Serves 4 (or 2 really greedy people!)

50g butter

50g flour

300ml milk

Salt

3 tsp mustard

100g cheese (cheddar or something strong)

4 eggs, separated

15cm soufflé dish
Butter and grated Parmesan cheese to coat the dish.

Make a white sauce by heating the butter in a pan and stirring in the flour, then add the milk and continue to heat while stirring until the sauce thickens.
Leave to cool for a few moments.
Coat the inside of the dish with butter and then add some grated parmesan cheese. Tip it around so the cheese gets stuck in the butter all over the dish.
Beat the egg whites until they are stiff and stand in peaks.
Stir the salt, mustard and cheese in to the white sauce.
Stir some of the egg white mixture in to the white sauce, then pour the white sauce in to the egg whites and carefully mix - you don't want to knock out the air.
Pour the mixture in to the dish and cook at 180°C for approx 30 mins until brown on top. It should still be a bit wobbly.