Plain Cheese Soufflé

Preparation time:15-20 minutes

Cooking time: 40 minutes

Ingredients

200ml/7 floz milk
slices of onion, carrot
1 bay leaf, 6 black peppercorns for flavouring
25g/1oz butter
30ml/2 tbsp flour
30ml/2 tsp Dijon mustard
5ml/1 tsp cayenne pepper
salt
4 large Lion Quality eggs, separated and 1 extra large Lion egg white
75g/3oz Cheddar cheese, grated
stale white breadcrumbs
15ml/1 tbsp Parmesan cheese

1. Place milk and flavouring ingredients in a medium saucepan, bring slowly to the boil, remove from heat, cover and leave to infuse for 30 minutes. Strain and reserve milk. Meanwhile grease a 1.25 litre/2_ pt soufflé dish.
   
   
2. Preheat the oven to 180oC/350oF/Gas 4. Place a baking sheet in the oven to heat. Melt butter in medium saucepan, stir in flour, mustard and seasoning and cook gently for 1 minute. Gradually stir in the milk, and bring to the boil slowly, and continue to cook stirring until sauce thickens. Cool slightly.
   
   
3. Beat the egg yolks into sauce one at a time. Stir in the cheddar.
   
   
4. Whisk egg whites until stiff, mix one large spoonful of egg white into sauce, to loosen the mixture then gently fold in the remainder.
   
   
5. Pour the mixture into a prepared soufflé dish and sprinkle on breadcrumbs. Place on the hot baking sheet and bake for 40 minutes until well risen, golden brown and firm to the touch.
   
   
6. Serve at once.