This is a foolproof but good-looking soufflé that makes a great Saturday lunch for the family. Delcious served with new potatoes and peas.
50g plain flour
250g mature cheddar, grated
half a tsp mustard (we like Colman's English)
4 eggs, separated
Preheat the oven to 180ºC/Gas Mark 4. Grease a 20cm, 2 litre soufflé dish or similar.
Melt butter in saucepan. Add flour and mix to form a stiff paste. While still on the heat, add the milk a little at a time, stirring well so no lumps form but the sauce is thickened. Add the grated cheese and mustard and stir to incorporate and melt. Take off the heat and stir in the egg yolks. Set to one side while you whisk the egg whites to stiff peaks. Pour a small amount of the cheese sauce into the stiffened egg whites and gently fold in. Carry on folding in the sauce until evenly blended. Pour mixture into the greased dish and bake for about 30 mins. Only take out of the oven when all are seated at the table.