Ingredients
100g/3½oz cheddar cheese, grated
50ml/2fl oz double cream
2 free-range egg yolks, beaten
salt and freshly ground black pepper
2 free-range egg whites
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the cheese and cream into a saucepan over a medium heat and stir until melted together. Remove from the heat and leave to cool for a minute, then stir in the egg yolks and season with salt and pepper.
3. In a bowl whisk, the egg whites until stiff peaks form when the whisk is removed.
4. Add a spoonful of the egg white to the cheese mixture and stir.
5. Fold the remaining egg white through the cheese mixture, making sure to maintain volume in the whites.
6. Heat a small ovenproof frying pan over a medium heat and pour in the soufflée mixture. Transfer to the oven and bake for eight minutes, or until risen and cooked through.
7. Serve the soufflé in the frying pan.
