Recipe Serves: 4

Ingredients

200g (7oz) British Mature Cheddar
2 tbsp tomato puree
½ tsp Dijon mustard
75g (3oz) butter 
2 tbsp chopped fresh basil or 150g (2oz) flour
300ml (1/2 pint) milk
salt and pepper
4 egg yolks
6 egg whites

Method

Using 25g (1oz) of the butter, grease the inside of four individual soufflé dishes, approx 600ml (1 pint) capacity or a large dish approx 1.81 (3 pint) capacity.

scatter in 50g (2oz) of the grated British Mature Cheddar.

Heat the oven to 200C/400F/gas mark 6.

Melt the remaining butter in a large pan, add the flour, then gradually add the milk, cook over a medium heat, stirring all the time until thick and smooth.

Remove from the heat and add the egg yolks, one at a time, then add the tomato puree, mustard, basil and the remaining cheese.

In a large bowl whisk the egg whites until stiff, add a third to the sauce and when fully mixed in carefully fold in the rest.

Turn into the prepared bowls and put in the oven, turn the heat down to 190C/375F/gas mark 5, cook for 25 minutes until the soufflés are puffed up and golden.

Serve immediately.

By kind permission of the British Cheese Board

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