Ingredients

• 150ml/¼ pint double cream
• 100g/3½oz cheddar cheese
• grated
• 2 free-range eggs
• separated
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper
• butter
• for greasing

Directions

• Preheat the oven to 200C/400F/Gas 6 and place a baking sheet into the oven.
• Pour the cream into a small saucepan over a low heat. Stir in the cheese and egg yolks and whisk together until slightly thickened. Remove from the heat and leave to cool for five minutes.
• In a separate
• clean bowl
• whisk the egg whites until stiff peaks form when the whisk is removed.
• Fold the egg whites into the cream mixture. Stir in the chives and season well with salt and freshly ground black pepper.
• Grease two small ramekins and pour in the soufflé mixture until the ramekins are three-quarters full.
• Place the ramekins onto the preheated baking tray
• transfer to the oven and bake for 8-10 minutes
• or until well risen and golden-brown on top. Serve immediately in the ramekins.