Many different cheeses are suitable for these soufflés.
Cheddar is the most obvious but Stilton and Sage Derby are also
good. Other soufflés can be made such as ham or fish, simply
replace the cheese with cooked ham or flaked smoked haddock. Serves 6.
INGREDIENTS: Butter - 40 g (1 oz), Plain flour - 40 g (1 oz), Milk - 200 ml (7 fl oz), Cheese - 75 g (3 oz) grated, Eggs - 2 separated.
COOKING: 1. Pre-heat oven to 190C / 375F / Gas 5.
2. Grease 6 ramekins.
3. Heat the butter, flour and milk together in a
saucepan, whisking continuously until thickened,
boiling and smooth. Simmer for a minute or two.
4. Remove the pan from the heat and add the cheese .
Stir until melted then beat in the egg yolks.
5. Whisk the egg whites until stiff. Carefully fold into
the cheese mixture. Pour into the ramekins and bake
for 30 minutes.
6. Serve immediately accompanied with brown bread and