Soufflés are notoriously scary, but with this recipe I never seem to fail. I only used a little stilton as my kids might moan, but feel free to crank it up and maybe lower the cheddar amount accordingly.
Ingredients – Serves 4
25g of unsalted butter or margarine
25g plain flour
225ml of semi-skimmed milk
¼ tsp of English mustard powder
10g of stilton
125g of mature cheddar
2 medium eggs
Preheat your oven to 200°C/180°C for a fan oven/gas mark 6 and grease four ramekins with a bit of marg. Separate the eggs.
Melt the butter in a pan and add the flour, mixing and cooking for 1 minute.
Gradually add the milk, starting a small amount, mixing it through fully each time.
Add the mustard powder, 120g of the cheddar and the stilton and stir it in until it’s all melted. Take it off the heat to cool, season and stir in the egg yolks.
Whisk the egg whites until stiff and gently fold it into the cheese mixture. Split the mixture between the four ramekins and sprinkle the last bit of cheddar on the top. Place the ramekins in a deep oven dish and half fill it with boiling water before placing in the oven for 20-25 mins when they should rise and turn golden brown.
If you make them let me know or tag me in so I can congratulate you on your fine work!