I was only about 16 or 17 when I first made cheese souffle and I didn’t realise that souffles were regarded as ‘difficult’ and often avoided by experienced cooks. Luckily my first cheese souffle turned out well using this recipe.

3 eggs
25 g or 1 oz of butter
15g or half oz flour
142 ml or 1/4 pint milk
75 g or 3 oz grated cheese
seasoning, including dry mustard

Separate the eggs. Melt the butter and stir in the flour, gradually add the milk and bring to the boil, stirring until smooth. Cool slightly, add cheese seasoning and egg yolks one by one, beating well. Fold in the stiffly beaten egg whites and put into a greased oven proof dish or souffle dish. Cook in the centre of a moderately hot oven, 400 F / 200 C / Gas Mark 6 for about 20 minutes, till well risen and brown. Serve at once.

I use ordinary cheddar cheese for this recipe and I only use mustard as a seasoning, about a teaspoonful. I think there is enough salt in the cheese already. Accompany it with a salad.

This is based on a Marguerite Patten recipe.