A long standing favourite at The Chequers. The clue is in the title but the key to this dish is that it cooks in the oven twice.
Serves 8Difficulty: EasyPrep time: 30 minsTime: 40 mins
Cheese Soufflé
200g mature cheddar cheese
30g english mustard
6 Cacklebean free range eggs
400ml Full fat milk
80g unsalted butter
80g plain flour
Make a roux with the butter and flour and then gradually stir in the milk.
Melt the cheese into the sauce and leave it to cool slightly.
Separate the egg yolks from the whites and stir in the egg yolks, making sure the mixture has cooled so to avoid scrambled eggs. Then, in a separate bowl, whisk the egg whites until stiff and fold into the mixture.
Lightly grease the ramekins and place into a roasting tin. Fill the ramekins 3/4 full with the mixture. Then pour hot water into the tin to make a bain marie.
Bake in the bottom of the oven for approximately 30 minutes or until risen and golden.
Leave to cool in ramekins until ready to turn out.
Once the ramekins have cooled turn out the soufflés into a small ovenproof dish and pour the sauce over the top. Then put back in the oven for approximately 7 minutes - until golden and bubbling.
Soufflé Sauce
100g mature cheddar cheese
35g wholegrain mustard
700ml double cream
Add the cream to a pan and heat slowly - once it has reduced by half add the cheese and mustard and take off the heat.