Cheese Souffle

15 g/1/2 oz polyunsaturated margarine
25 g/1 oz plain unbleached white flour
300 ml/1/2 pint skimmed milk
2 egg yolks
75 g/3 oz Cheddar cheese, grated
salt
freshly ground black pepper
grated nutmeg
4 egg whites

Grease a 1.2 litre/2 pint souf116 dish and preheat the oven to moderately hot (190 °C/375 °F, Gas Mark 5).

Melt the margarine in a saucepan, stir in the flour and cook for I minute. Remove from the heat and gradually blend in the milk. Cook, stirring, until the sauce thickens. Simmer, stirring, for 2 minutes, then remove from the heat and cool slightly. Beat in the egg yolks and cheese and season with salt, pepper and nutmeg.

Whisk the egg whites until stiff and fold into the cheese mixture quickly. Turn into die soull15 dish and cook on a baking sheet in (lic centre of the oven for 30 to 35 minutes until well risen and golden brown. Serve immediately.

SER VES 3