Cheese Souffle, by David Pickering.

  • 6-8 ramekins
  • 40g butter, plus extra for greasing
  • 40g plain flour
  • 300ml whole milk
  • 20g white breadcrumbs
  • 4 large free-range eggs
  • 1/2 tsp English mustard powder
  • 100g gruyere, finely grated
  • 50g parmesan, finely grated

Pre-heat oven to 200c and put kettle on. Melt butter in a pan and stir in flour.

Cook for a couple of minutes then whisk in milk until smooth.
Heat gently until boiling then simmer for 5, stirring till thickened but pourable.

Transfer to large bowl to cool.

Brush ramekins with melted butter and coat with breadcrumbs.

Separate eggs, put whites in large bowl.

Half fill a roasting tin with boiling water and place in oven (bain-marie)
Stir mustard powder and 75g gruyere and parmesan into the sauce an add yolks when smooth, one at a time and finally the rest of the cheese.

Whisk whites with a pinch of salt till stiff but not dry or grainy and stir a couple of spoonfuls into the mixture to loosen it.

Very slowly and gently fold in with a spatula.

Divide into ramekins NOT to top. Parmesan to dust.

Put in the ‘bain-marie’ and bake for 12 mins until well risen and golden and SERVE!