Serves 4
Preparation Time 15 mins
Cooking Time 60 mins
Ingredients
55g (2oz) butter
1 medium leek, thinly sliced
55g (2oz) flour
300ml (½ pt) milk
100g (3 ½ oz) Cheddar cheese, grated
2 teaspoons Colman’s Original Mustard Powder
Salt and pepper
3 medium egg yolks
4 medium egg whites
Instructions
- Melt the butter in a saucepan and cook the leeks for about 3 minutes, stirring frequently until soft but not brown. Add the flour and cook, stirring, for 1-2 minutes. Remove from the heat and gradually stir in the milk. Bring to the boil, stirring until thickened, then simmer gently for about 2 minutes (the sauce will be quite thick and leave the sides of the pan clean). Remove from the heat and leave to cool slightly.
- Beat in the cheese, mustard powder, seasoning and egg yolks.
- Whisk the egg whites until stiff. Fold one quarter into the cheese mixture, then gently fold in the rest.
- Transfer to a greased 1.4 litre (2½ pt) soufflé or straight-sided dish.
- Cook at 190°C, 375°F, Gas No 5 for 50 minutes until well risen and golden brown. Serve immediately.
