Simon © 2011

CHEESE SOUFFLE    (Serves 4)


X4 Free range eggs

1 slice bread, crusts removed – if small loaf I use X2

250g / ½ lb mature Cheddar cheese, cubed  – worth using decent one such as Montgomery

28ml / ½ pint milk

100g/ ¼ lb butter

Large tsp dried mustard powder



Preheat the oven to 190 C and prepare a soufflé dish or X4 individual but larger sized ramekins.


Put the milk and butter into a saucepan and heat through.  Put the bread, mustard powder and pepper into the Magi and whiz to blend then pour in the hot milk and butter.  Add the cheese and when smooth, add the egg yolks and blend again.  In a separate bowl, beat the egg whites until stiff and fold the cheese mixture carefully into these.  For the large soufflé cook for 25 – 30 mins and for small ones, cook for 12 – 14 mins depending on your oven/Aga.