Who can resist a gooey, melting, light-as-a-feather soufflé? Once you’ve mastered these little beauties, you’ll be impressing friends with them in no time. 

Makes 6 x 150ml ramekins 

Ingredients: 

For 1st baking: 

Butter & plain flour for coating ramekins 

50g butter 

2 heaped tbsp plain flour 

300mls milk 

50g grated aged cheddar or Gouda 

1 tsp fresh thyme (or ½ tsp dried) 

3 eggs, separated 

¼ tsp salt, pinch of black pepper 

For 2nd baking: 

100mls cream, slightly whipped (or sour cream) 

60g grated cheese, perhaps a pecorino. 

Method:

1. Preheat oven to 160 C. Rub 6 ramekins, or other oven proof dishes or even a Texas muffin tin, with butter then dust lightly with flour.

2. In a saucepan melt the butter over a medium heat. Add the flour and stir continuously while it cooks and thickens to a paste – about 1-2 minutes.

3. Take off the heat, whisk in the milk, a little at a time until it has all been added, then return to the heat and cook it, stirring with a wooden spoon, until you have a smooth and thick white sauce – about 3-4 minutes. Add cheese and stir until it has melted. Stir in the thyme and allow to cool slightly. Lightly whisk in the egg yolks, one at a time, then add in the seasoning. Cool to warm.

4. Whisk the egg whites until soft peaks form. Fold ¼ egg white mixture into the cheese sauce to ‘loosen’ it, then fold in the remaining egg white. Spoon the filling into the moulds to 2/3 full.

5. Place ramekins in an oven dish to cook in a water bath, pouring enough boiling water into the dish (around the moulds) to come half way up the sides of the moulds.

6. Bake 20-25 minutes until they are risen, ‘just set’ and still a little wobbly. Remove ramekins from the water bath and leave to cool for 10 minutes (don’t worry that they sink a little) then run a knife about each and invert onto a tray or into an oven proof casserole dish. They can remain like this in the fridge for 2-3 days.

7. About 15 minutes before you are ready to serve, heat oven to 180 C fan bake. Divide the cream between each soufflé, pouring over the top, and sprinkle with extra cheese. Bake for 15 minutes or until risen again and golden. Serve immediately.

LISTEN ABOVE