Cheese soufflé

Cheese soufflé Serves 6 - 8 30 ml butter or margarine 45 ml Snowflake cake flour 250 ml milk 250 ml (100 g) grated Cheddar cheese 4 extra-large eggs, separated 15 ml chopped fresh mixed herbs or 5 ml dried salt and freshly ground black pepper to taste 6 - 8 ungreased ramekins with paper collars

Melt butter in medium, heavy-based saucepan. Add flour and stir over low heat for 1 minute. Add milk and cook over medium heat, whisking constantly, until sauce thickens. Remove from heat and add cheese and seasoning. Leave to cool slightly. Beat egg yolks and add to cheese sauce and mix well. Add herbs and seasoning. Beat egg whites until medium peak stage and fold lightly into cheese sauce. Spoon mixture into prepared ramekins. Bake in a preheated oven at 180 °C for 20 – 25 minutes. Serve immediately. Variation Mixture can be baked in one medium-sized soufflé dish, just bake slightly longer. Tip Use greaseproof paper to prevent the soufflé from overflowing: cut a piece long enough to wrap around the ramekin. Fold it in half, lengthways, and tie the paper around the ramekin with string, so that the paper reaches about 3 cm higher than top of ramekin. Remove carefully after baking