Cheese Soufle

2 eggs 

4 oz (120g) grated cheddar cheese

1oz (30g) butter

1oz (30g) flour

¼ Pt / 115ml milk

Pinch of Salt

Pinch of Cayenne Pepper

1-2 egg whites

Coat the soufle dish with butter

Melt the butte in a pan, stir in the flour, add the milk and boil well.

Remove from the heat and mix in the 2 egg yokes.

Beat well, then stir in the grated cheese and add salt & pepper

Whisk all the egg whites until stiff.

Add egg whites to the rest of the ingrediantes, pour into the soufle dish and bake in a moderate oven (180°c) for 30-35 minutes.

Serve immediately.