Twice-Baked Cheese Souffle Recipe

How to make it

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• Preheat oven to 180 degrees C, Fan oven 160 degrees C. Gas mark 4.
• Grease and base-line four 250ml (8fl oz) ramekins and place them in a roasting tin.
• Melt the butter in a small pan, add the flour and mustard powder. Mix to a smooth paste, then cook, stirring, for 30secs.
• Gradually add the milk, stirring well between additions, then slowly bring to the boil, stirring until the sauce thickens.
• Add half the cheese.
• Remove from the heat, season and cool.
• Stir the egg yolks into the cooled sauce.
• Whisk the eggs whites in a clean, grease-free bowl until they form stiff, but not dry, peaks.
• Using a large spoon lightly fold a heaped spoon into the sauce, then gently fold in the remainder.
• Spoon into the prepared ramekins filling them three-quarters full.
• Pour enough boiling water to come half-way up the outside of the ramekins.
• Bake for 20 mins until risen and golden. Cool.
• To serve, preheat oven to 200 degrees C, Fan oven 180 degrees C, Gas Mark 6.
• Rin a knife around each souffle and turn out on to a baking sheet. Sprinkle over the remaining cheese,
• Bake for 10 mins until golden and risen,
• Serve warm with a crisp salad.