Tools you will require:

  • 1 X 15cm soufflé dish, or 4 ramekins

Ingredients (serves 2)

  • Small amount of melted butter to grease dish(es)

  • Fine white bread crumbs

  • 40g butter

  • 30g plain flour

  • ½ tsp. English mustard powder

  • Drop of sriracha sauce or pinch of cayenne

  • 300ml milk, warmed

  • 80g grated cheese (gruyere, parmesan, Roquefort or cheddar)

  • 4 large eggs, separated

  • Salt and pepper



  • Preheat oven to 200oC fan assisted, and place a baking tray higher than the centre into the oven.

  • Make sure your dishes are very clean and dry, then brush with melted butter and dust very lightly with breadcrumbs.

  • In a heavy saucepan, melt the butter on a low heat, stir in the flour, then the mustard and sriracha and let cook for about a minute. (If you are using Roquefort or another blue cheese, do not add the mustard powder).

  • Gradually add the milk until the mixture is smooth and comes to the boil. Stir constantly. Allow to boil for 2 minutes. The mixture should get quite thick and leave the sides of the pan.

  • Remove from the heat and stir in the cheese and egg yolks. Season to taste. It should be thick, but you should be able to pour it still.

  • In a separate, clean and dry bowl, whisk the eggs whites until they are just getting stiff, then add a spoonful to the cheese mixture. Gently fold in the rest of the egg whites, and pour into the dish(es) that you are using until ¾ full.

  • Bake for approx. 20-30 minutes if you are using a large dish, or 8-10 minutes if you are using the smaller ramekins. Do not open the oven door until ¾ through the baking time.

  • To test: push the dish gently; if the soufflé wobbles, cook the large dish for 5 more minutes, or the small dishes for 1 minute.

  • Serve immediately.