- Time 30 mins
- Makes 4
- Difficulty Medium
190g / 6½ oz Barber's 1833 Vintage Reserve cheddar
- 4 large free-range eggs
- 1 tsp English mustard powder
40g / 1½ oz butter, plus extra for greasing
40g / 1½ oz plain flour
- 300ml / 10fl oz whole milk
- Pre-heat the oven to 170C / Gas mark 4, take four ramekins and grease heavily with butter; you don’t want the soufflé sticking to the dish. Remember to grease right to the top of the dish. Now place the ramekins in the fridge whilst you prepare the soufflé.
- Now melt the butter in a pan, and stir in the flour. Cook, stirring for a couple of minutes, then whisk in the milk until smooth. Heat gently until it comes to the boil, then simmer for five minutes, now stir in the cheese but keep a few sprinkles back. Keep stirring until thickened, but not too thick, you need to be able to spoon the mixture freely in to the ramekins. Transfer to a large bowl and set aside to cool slightly.
- Separate the eggs, and put the whites in a large clean bowl, and the yolks can be whisked onto the cheese sauce along with the teaspoon of mustard powder until smooth and glossy.
- Whisk the egg whites with a pinch of salt until stiff, but not dry or grainy, then stir a couple of spoonful’s into the mixture to loosen it. Very slowly and gently fold in the remainder with a spatula. Divide the mixture between the ramekins, being careful not to fill them all the way to the top.
- Place in the oven for 18-20 minutes, they should be golden and puffy. This recipe is heavy on the cheddar so don’t expect huge towering soufflé but this will be made up by the warm cheesy greatness!