Twice Baked Cheese Souffle Recipe

½ pint hot milk, 2oz flour, 2oz butter, 2oz strong cheddar cheese4 eggs separated. Salt & pepper, touch of nutmeg, a little mustard. Double cream.

Melt the butter over a slow heat, mix in the flour & cook 2-3 minutes.Gradually add the hot milk to make a roux or smooth think sauce.Add the cheese, salt, pepper, nutmeg & mustard to taste. Cook it to thicken.Add the egg yolks, mix well before folding in the firmly whisked egg whites.Put the mixture in well buttered ramekin dishes, leaving space for the mixture to rise.Place the dishes in a deep baking dish of warm water to come half way up the ramekins.Bake in a hot oven 180degrees for 12 minutes until the top looks gold.Remove from the oven and allow to cool.You may leave them overnight in the fridge until you are ready to serve them.Turn the cold soufflé out of the ramekin, upside down, on to the heat proof plates you will serve them from. Pour over a good tablespoon of double cream and sprinkle generously with grated cheddar. Place into a hot oven 180degrees for 7-10 minutes. The soufflé will rise again.Serve immediately.This is a great dish for dinner parties, prepare in the morning, put in the oven when the guests are enjoying their drinks, while it is rising seat the guests at the table ready for the soufflé. Tell them to hurry to the table as the souffle waits for no one.