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

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• 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.
• In a bowl whisk
• the egg whites until stiff peaks form when the whisk is removed.
• Add a spoonful of the egg white to the cheese mixture and stir.
• Fold the remaining egg white through the cheese mixture
• making sure to maintain volume in the whites.
• 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.
• Serve the soufflé in the frying pan.