Ingredients:
4 eggs, separated
35 g butter
50 g flour
250-300 ml milk
100 g cheddar cheese, grated
salt and pepper
¼ tsp cream of tartar
Method:
* Preheat oven to gas mark 5/190º C. Melt the butter and stir in the flour. Gradually add milk and bring to the boil, stirring. Cool slightly; add cheese, seasoning and egg yolks, one by one, beating well.
* Fold in very stiffly beaten egg whites and pour the mixture into a greased soufflé dish or in a round oven proof dish (6 inch). See that the mixture is 1 inch lower than the edge of the dish, so when the soufflé rises, it does not spill over.
* Bake immediately for about 30 minutes, until well risen and brown.
* Serve at once.
* Any delay in serving will cause the soufflé to collapse.
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