Cheese souffles

Method

• 1
  Preheat oven to 180°C. Grease 1 cup (250ml) ramekins or ovenproof dishes. Lightly coat the inside of the dishes with the breadcrumbs. Place on a baking tray.
• 2
  Melt the butter in a saucepan, stir in the flour and cook for 30 seconds. Remove from the heat and whisk in the milk. Return to a medium heat and whisk until boils and thickens. Stir in 1 1/4 cups (105g) cheddar.
• 3
  Remove from the heat and whisk in the egg yolks. Cover the top with plastic wrap to stop a skin forming.
• 4
  Use an electric beater to beat the egg whites until firm peaks form. Fold a little egg white at a time through the cheese sauce. Spoon into the ramekins and scatter with the remaining cheddar. Bake for 20-25 minutes or until risen and golden. Serve immediately.