saturated fat: 20g
suitable for freezing: x
– 60g butter, plus extra for greasing
– 1-2 level tbsp dried white breadcrumbs
– 60g plain flour
– 300ml milk
– 1 tsp mustard power
– 125g mature Cheddar cheese
– 4 large eggs, separated
– 1-2tbsp grated Parmesan cheese
– 15-18cm soufflé dish, buttered
1. Set the oven to 200℃or Gas Mark 6 and place a baking tray in the oven to heat up. Grease the inside of the soufflé dish well with butter and sprinkle in the breadcrumbs, turning the dish to ensure the base and sides are evenly coated.
2. Melt the butter in a medium-sized pan and stir in the flour to form a thick paste. Gradually beat in the milk, allowing the mixture to come to the boil between each addition of liquid, and then simmer it for a couple of mins. Stir in the mustard powder and season well with salt and pepper, remembering that the flavour will be diluted when the remaining ingredients are added. Remove the pan from the heat and leave the mixture to cool slightly.
3. Add the grated cheese and beat well to give a fairly smooth sauce. Don’t worry if the cheese doesn’t all melt at this stage, as it will melt during cooking.
4. Beat in the egg yolks, one at a time, until the sauce appears glossy.
5. Whiskthe egg whites until just holding their peaks, taking care not to over-whisk them, as they shouldn’t become too dry.
6. Spoona large spoonful of the whites into the cheese sauce and fold in gently to start to loosen the mixture.
7. Pour the cheese mixture on to the remaining egg whites and fold in carefully, then pour into the dish.
8. Draw a knife blade around the rim of the dish, which will help release the top so that it will rise. Place the dish on the hot baking sheet and bake in the centre of the oven for 20-30 mins until it has risen and feels just firm to the touch. Serve immediately.
Our Tip: Use the eggs at room temperature rather than straight from the fridge. You can add Gruyère cheese instead of the Cheddar if you prefer.