Method

1. Butter four ramekins with soft butter and freeze – repeat three times to ensure a good coating. Coat the inside of each ramekin with breadcrumbs and walnuts mixed together.

2. Melt butter in saucepan and add flour stirring until the mixture becomes a light coloured roux.

3. Still stirring, gradually add the milk and then add the grated Swaledale cheese.

4. Pour this mixture into a bowl and beat in the egg yolks. Season with salt and pepper.

5. Whisk the eggs whites to soft peaks and add a little lemon juice. Carefully fold the egg whites into the mixture.

6. Gently pour the soufflé mixture into each ramekin. Smooth with a spatula and place in baking tray filled with boiling water.

7. Place in a preheated oven at 180 degrees c and bake for 15-20 minutes until golden brown. Serve immediately with a green salad.

 

(Courtesy of the British Cheese Board)

Ingredients

Serves: 4

50g butter
150ml milk
100g Swaledale Cheese Buy Cheese
60g mixed breadcrumbs
50g plain flour
2 egg yolks
5 egg whites
40g ground walnuts

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